"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

No Bake Pasta with Chicken, Tomato and Feta Recipe

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This recipe for No Bake Pasta with Chicken, Tomato and Feta, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Brown
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Kosher Salt and Pepper
12 Ounces Tubular Pasta (penne is great for this)
2 T Olive Oil
3 T Fresh Squeezed lemon Juice
1 C Feta, crumbled
1 Pound Plum tomatoes, cut into small chunks
3 C Shredded Chicken Breast or Rotisserie Chicken
1 C Torn Basil
1-2 Cloves Garlic, crushed. (bottled is not good for this recipe, use fresh if you can.)

Fresh Grated Parmesan if you would like.

Directions:
Directions:
Boil pasta according to package, drain and rinse.
Transfer to a bowl.

Mix oil, lemon, salt, pepper and garlic together and set aside.

Add Chicken, basil, and feta to the pasta. Toss.

Pour oil mixture over the top and toss once more to mix all ingredients.

Top with fresh grated Parmesan cheese if you would like and serve.

Number Of Servings:
Number Of Servings:
10 or more
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a fantastic quick week night meal. It can be served cold, or warm it up if you like. Serve it with crusty garlic bread. Have leftovers for lunch the next day.

I also like to sprinkle with crushed red pepper flakes for a kick.

 

 

 

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