Herbed Olive Chicken Pasta
August 30, 2010 in Recipes
Ingredients
- 6 ounces dry whole grain penne or rotini pasta
- 1 cup cooked chicken breast meat, cut into bite-size pieces
- 1 cup grape tomatoes, quartered
- 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
- 1/4 cup Pompeian Extra Virgin Olive Oil
- 4 medium garlic cloves, minced
- 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
- 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
- 1/8 to 1/4 teaspoon crushed red pepper, optional
- Salt and pepper to taste
- 2 ounces feta cheese, crumbled (1/2 cup)
Preparation
- Cook pasta according to package directions.
- Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.
Serves
Serves 4
