Food
Pasta with Chicken, Tomato, and Feta
By Yankee Magazine|Aug 11 2006|
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 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded cooked rotisserie chicken (skin removed)
1 cup torn fresh basil leaves
Instructions
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.
