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Pasta with Chicken, Tomato, and Feta

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Pasta with Chicken, Tomato, and Feta

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

Prep: 15 minutes
Total: 15 minutes

Ingredients

Serves 4

  • Coarse salt and ground pepper
  • 12 ounces ditalini or other small tubular pasta (or other short 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.
From Everyday Food, July/August 2004

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