Prep Time: 5 Minutes
Cook Time: 15 to 20 Minutes
Ready in: 25 Minutes
Makes 4 servings
2 boneless skinless chicken
1 teaspoon dried oregano leaves
Salt and ground pepper to taste
1 tablespoon olive oil
3 garlic cloves, crushed
1 can (14 1/2 ounces) Italian-style tomatoes
1/2 teaspoon fennel seed
8 ounces pasta, cooked and drained
1/2 cup crumbled feta cheese
Freshly chopped parsley
1/3 cup oil-cured black olives (optional)
1. Season boneless skinless
chicken breasts with oregano, salt and pepper.
2. In large nonstick skillet,
over medium-high heat, heat oil.
3. Add garlic; sauté 2
minutes and remove.
4. Add boneless skinless chicken
breasts and brown 1 1/2 to 2 1/2 minutes per side.
5. Stir in tomatoes and fennel
6. Reduce heat to medium-low
and simmer, uncovered, 5 minutes to blend flavors.
7. Serve chicken and sauce over
pasta; sprinkle with feta and parsley and garnish with olives.