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Pasta with Chicken, Tomato, and Feta


Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • Coarse salt and ground pepper
  • 12 ounces ditalini or other small tubular pasta
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
  • 3 cups (12 ounces) shredded, cooked rotisserie chicken (skin removed)
  • 1 cup torn fresh basil leaves


  1. In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.

  2. Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

Reviews Add a comment

  • pinkey
    23 MAY, 2008
    Delicious and simple, a pefect for a spring/summer girl's luncheon.
  • JulieS
    6 NOV, 2007
    This is super easy to make a big batch of, especially since you can pick up a rotisserie chicken already prepared for you.