Ingredients
- 1 pound uncooked whole wheat angel hair pasta or thin spaghetti
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breasts, halved (can substitute shrimp)
- 2 cups chopped red onion
- 1 cup chopped yellow bell pepper
- 6 tablespoons fresh lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 3/4 cup (3 ounces) reduced fat feta cheese, crumbled or Parmesan cheese
- 1/2 cup of spinach (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken or shrimp to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done but moist. If using spinach, add now and stir an additional time; simmer for 3 more minutes. Remove from heat; sprinkle with cheese. Serve with pasta.