Mediterranean Chicken with Pasta

Balsamic vinegar, feta cheese, and grilled chicken combine to create a perfect blend of flavors, and with grilled chicken from the freezer, it is a quick and delicious meal.

Servings per Recipe: 6 bowls

Calories per Serving: 528

Prep Time: 15

Cook Time: 15

Total Time: 30

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4.38 from 8 votes

Ingredients

16 ounces shell or orecchiette pasta
1 tablespoon light extra virgin olive oil
½ cup balsamic vinegar
14.5 ounces diced tomatoes, drained
1 medium red bell pepper
1 medium onion
3 cups cooked chicken
¼ cup chopped fresh basil, or 2-3 teaspoons dried
salt and pepper to taste
4 ounces crumbled feta cheese, plus extra for garnish
¼ cup shredded Parmesan cheese

Instructions

Prepare 16 ounces shell or orecchiette pasta as directed on package.
Cube 3 cups cooked chicken.
Dice 1 medium red bell pepper and 1 medium onionand sauté in 1 tablespoon light extra virgin olive oil.
And cubed chicken, 14.5 ounces diced tomatoes (drained), and ¼ cup chopped fresh basil and mix well.
In a bowl, combine cooked pasta and ½ cup balsamic vinegar. Add to chicken and vegetables.
Season with salt and pepper to taste, then add 4 ounces crumbled feta cheese and ¼ cup shredded Parmesan cheese.
Toss well and serve immediately, garnishing with extra feta cheese.

Notes

Orecchiette pasta's hearty thickness is the perfect for this dish, but not all stores carry it. If you can't find it, pasta shells are the best substitution.
This can be made vegetarian by omitting the chicken or using your favorite plant-based chicken substitute.

Nutrition