Greek Chicken Pasta

INGREDIENTS

2 tbsp. vegetable oil, divided

1 large onion, thinly sliced

2 large bell peppers, thinly sliced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1 lb. skirt steak, thinly sliced

1 c. shredded provolone

8 large butterhead lettuce leaves

1 tbsp. freshly chopped parsley

DIRECTIONS

In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with salt, pepper, and oregano then add to skillet. Cook until chicken is golden and cooked through, about 8 minutes per side. Remove from chicken from skillet and let rest for 5 minutes.
To the same skillet, heat remaining oil. Stir in garlic and cook until fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta, and cook, stirring occasionally, until cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.
Cut chicken into 2" pieces then add to skillet with cooked pasta, cherry tomatoes, olives, cucumber, and dill. Toss until evenly combined.
Garnish with parsley before serving.

YIELDS:6
PREP TIME:0 HOURS 30 MINS
TOTAL TIME:0 HOURS 30 MIN