Print This Recipe

Print
Pasta with Chicken, Tomato, and Feta

Pasta with Chicken, Tomato, and Feta

Keep your cool this summer by turning off the oven -- without sacrificing delicious meals.

Everyday Food, July/August 2004 http://www.marthastewart.com/339752/pasta-with-chicken-tomato-and-feta
3.75
Rated
75100(12)12
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.