This is a low calorie delight that is sure to please any appetite. featuring olive oil, rosemary oregano and sweet bell peppers this will keep your waist then in your belly full.
Ingredients
2 or 3 chicken thighs
Marinade
1/8 cup olive oil
1/4 cup canola
1/8 cup water
1tbl spn Rosemary
1 tbl spn Oregano
Dash cayenne
dash garlic powder
dash salt
2 cups bowtie pasta
Your favorite bell peppers Julianned or diced
1/4 white onion
Serrano pepper diced (optional)
1/2 cup Feta cheese
Small amount of goat cheese (optional).
For the marinade pour all ingredients in a bowl and stir together very well. Preferably put it in a bullet for a small food processor to chop up the rosemary. add salt and pepper to the chicken then pour half of the marinade over the chicken and let it set in the refrigerator for at least one hour.
Preheat the oven to 400 and cook the chicken for about 30 minutes or until it's done -165 temp. Chop or slice chicken in 1 inch cubes or thin slices.
Meanwhile saute the peppers and onion. Set aside. Cook the pasta.
Drain the pasta, return the pasta to the pot. Add the chicken, peppers, onions, and stir. Add the remainder of the greek marinade.
Add the cheeses and stir.
Serve & enjoy!
