Thursday, September 6, 2007

Lunch Today..

Pasta with Chicken, Tomato and Feta...Definitely a recipe keeper. This took me less then 10 minutes to whip together.

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 --didn't have left out and it really did not need it.
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups) used garden fresh heirloom tomatoes in gold and red...Yum
3 cups (12 ounces) shredded cooked rotisserie chicken, (skin removed) from leftover chicken
1 cup torn fresh basil leaves
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.

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