Recipes Ingredients Meat & Poultry Chicken Pasta with Chicken, Tomato, and Feta 3.5 (50) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken. 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 ¼-inch chunks (3 cups) 3 cups (12 ounces) shredded, cooked rotisserie chicken (skin removed) 1 cup torn fresh basil leaves Directions In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water. 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. Rate it Print