Chicken with Rotini, Tomatoes & Feta

25 Mins
Prep: 15 Mins | Cook: 10 MIns | Servings: 4-6

Ingredients

  • 3 (3) boneless skinless chicken breasts
  • 1 Tbsp (15 ml) canola oil
  • 3 cups (750 ml) dry rotini pasta
  • 5 (5) Roma tomatoes, diced
  • 1 (1) small red onion, minced
  • 12 (12) pitted black kalamata olives, sliced lengthwise
  • 3 Tbsp (45 ml) balsamic vinegar
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) chopped fresh basil
  • 8 oz (250 ml) Feta cheese
  • ½ tsp (2.5 ml) black pepper

Directions

  1. Cut chicken into bite size pieces.
  2. Put a large pot of water on to boil. Cook rotini according to the package instructions (about 8-10 minutes or to al dente) and drain well.
  3. In a non-stick pan over medium high heat, sauté chicken in canola oil until nicely browned and no pink remains (about 7-10 minutes).
  4. In a large bowl, mix tomatoes, onion, olives, vinegar, olive oil, pepper and basil. Crumble Feta over top and stir in.
  5. Add cooked drained pasta to chicken mixture and combine.
  6. Serve hot or refrigerate and serve as a cold pasta salad.

 

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