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3 cups uncooked fusilli (short twisted spaghetti)
2 (6 oz) skinless, boneless chicken breast halves, thinly sliced
1/8 tsp salt
1 tsp olive oil
2/3 c. vertically sliced red onion
1/4 c. sliced ripe olives (I use kalamata olives)
1 tsp chopped fresh oregano (I use 1 tsp. dried marjoram)
1/4 tsp freshly ground black pepper
1 c. (4 oz.) crumbled feta cheese
1: Cook pasta according to package directions, omitting salt and fat.
2: Sprinkle chicken with salt. Heat oil in large nonstick skillet over
medium-high heat. Add chicken; saute 2 minutes.
3: Add onion; cook 2 minutes, stirring frequently.
4: Stir in cooked pasta, olives, oregano, and pepper; cook 2 minutes or
until heated through.
5: Remove from heat and stir in cheese.