Herbed Olive Chicken Pasta
from Family Features
Serves 4
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)
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.
