Chicken with Greek Pasta Salad
|Prep Time: 5-10 minutes||Cooking Time: 12-15 minutes||Servings: 4|
|4||John Soules Rotisserie Style Chicken Breast Fillets|
|1 lb||Cooked and Chilled Rigatoni, or your favorite pasta|
|½||Red Onion, sliced thinly|
|1 cup||Calamata Olives, pitted|
|1 each||Red and Yellow Bell Pepper, sliced thinly|
|4 oz||Capers, drained|
|4 oz||Feta Cheese|
|¼ cup||Red Wine Vinegar|
|¾ cup||Olive Oil|
Preheat an oven to 400°F. On a baking sheet, cover the John Soules Foods Rotisserie Style Chicken Breast Fillets and heat for 12 to 14 minutes or until 165°F.
Cook your pasta according to the instructions. In a small mixing bowl combine the red wine vinegar and olive oil, mix well.
In a large mixing bowl combine the cooked, chilled pasta, onion, olives, capers, bell peppers. Toss together. Add the oil and vinegar mixture toss again. Place the pasta mixture on to serving plates and top with the warm chicken breast fillet. Sprinkle the feta cheese on top. Serve.