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Recipe of the Month Pasta - Chicken Feta Pasta

  • 1 (16-ounce) box rigatoni, penne, or ziti pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup sliced black olives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 cup feta cheese, cubed
  • Grated Parmesan cheese

Cook pasta according to package directions; drain. In olive oil on medium heat, sauté garlic and pepper for two minutes (do not brown); remove from heat. Cook chicken for five minutes or until no longer pink. Stir in tomatoes, olives, and seasonings and cook long enough just to heat through (about one minute). Remove from heat and add feta, garlic, and peppers. Toss with pasta. Place in a serving bowl and sprinkle with Parmesan cheese.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 6
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