PASTA WITH CHICKEN, TOMATOES, AND FETA

PASTA WITH CHICKEN, TOMATOES, AND FETA image

Yield 4 servings

Number Of Ingredients 7

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2 boneless, skinless chicken breasts (about 12 oz)
2 T extra virgin olive oil
1 lb rotini pasta
2 c cherry tomatoes, halved
1 1/2 c crumbled feta cheese (about 6 oz)
1/2 c pitted kalamata olives, halved
1/4 c chopped fresh parsley

Steps:

1. Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 T oil in skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin crosswise and reserve. 2. Add 1 T salt and pasta to boiling water and cook until al dente. Reserve 1 1/2 c cooking water. Drain pasta and return to pot. Stir in sliced chicken, tomatoes, feta, olives, parsley, and 1 c reserved pasta water (adding additional water as needed). Season with salt and pepper. Serve.