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You'll love the big flavors in this hearty pasta dish that's been lightened up. It's perfect paired with a salad. Healthy Cooking Test Kitchen
This recipe is:
Healthy
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1-1/3 cups equals 343 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 813 mg sodium, 31 g carbohydrate, 3 g fiber, 30 g protein.
Originally published as Makeover Greek Chicken Penne in Healthy Cooking April/May 2009, p23
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Apr. 19, 2011 by Rellierae
I followed the recipe and loved it.
Reviewed on Oct. 08, 2010 by lpeters86
DELICIOUS!
Reviewed on Oct. 05, 2010 by AlabamaStoneThrower
To cut back on the sodium, i used fresh artichoke (baked in the oven), black olives, and made my own Greek seasonings without salt. Will definitely make again using my substitutions.
Reviewed on Sep. 02, 2010 by sipper
Tasty recipe but sodium too high for us so I substituted black olives and half feta/half cubed part skim mozzarella second time I made it. Still great but not so salty. Popular whenever I serve it.
Reviewed on Aug. 25, 2010 by Bumbergie
Love this recipe! So light and fresh!
Reviewed on Jul. 22, 2010 by Pam Chalus
We loved it! I added more olives the second time. I got a recipe for Greek spice online. Great mix of flavor. My husband doesn't care for artichokes, but he loved this recipe.
Reviewed on Jun. 16, 2010 by MeSojouner
Very good recipe! I didn’t have the sun-dried tomatoes, I used a fresh tomato, diced and added it last, heating through. I also used almost a full can of black olives drained and sliced. Next time I’m going to add fresh spinach. There are many ways this recipe can be modified.
Reviewed on Jun. 16, 2010 by msnider
Would not make it with that amount of Sodium in each serving. Where is all the sodium coming from? What is Greek Seasoning?
Reviewed on Jun. 13, 2010 by jprobinson
This looks really good and not bad on the calories, but omgosh what about the sodium. I could never try this recipe because of that.
Reviewed on Jun. 13, 2010 by cathy1022
Great receipe. Easy to make and good as leftover
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