My new favorite way to do pasta.
We’re using pasta as a verb now. A hearty italian meal paired with deep red wine totally counts as an action.
You know those nights you plan out with your girls and you’re all like “tonight we’re doing Italian”. Because you can’t just have pasta or pizza or wine. You do pasta. You do wine. Ya feel me?
On the topic of wine nights with your bff’s, we may have found our third roommate! She loves wine. And food. You know when you just vibe with someone? Well the vibes were a-flowin and I am already seeing lots of fun roomie dinner nights between the three of us.
And maybe we’ll do pasta. Specifically this pasta because it’s not a heavy dish that makes you feel lethargic and bloated. I think of it as a lovely summer meal to eat during the sunset with a light glass of pinot or even some good cab.
This is how my mind works. Constantly fantasizing about how to serve, eat and enjoy food
My dad actually inspired me to make this meal. When I was visiting my hometown this past weekend he made a chicken pasta dish and after hearing about, trying it and loving it…my TNK brain got to work.
That’s when you know I adore a meal. It’s all I think about for the next 48 hours until I get into my kitchen and recreate it.
I made a lot of changes to his original version, being that I added feta, chopped almonds, fresh basil, lemon and whole wheat pasta. My dad thrives on Italian food. In fact he lives for it and after traveling through Italy, I myself fell in love with the fresh authentic flavors.
My favorite daydream fantasy is me sitting on a huge wooden porch in Tuscany, red wine in hand, looking over a vineyard with the scent of basil, olive oil and tomato sauce taking over the kitchen. SWOON.
Chicken, Feta & Sun Dried Tomato Pasta Salad
- Yield: Serves 4-6 1x
Ingredients
- 3 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 lb. cooked chicken, shredded
- 6 cups cooked, whole wheat bow tie pasta
- 1 tsp oregano
- Juice from one small lemon
- 1/2 cup crumbled feta cheese
- 1/4 cup parmesan cheese
- 1/3 cup black olives (I used a 2.5 oz. can)
- 1/2–1 cup sun dried tomatoes (I used a few handfuls)
- 1/4 cup chopped almonds or pine nuts
- Handfuls of fresh basil, chopped
Instructions
- Heat olive oil and minced garlic in a large skillet over medium high heat. Sautee until garlic begins to brown then mix in cooked chicken, pasta, oregano and lemon juice. Reduce heat to medium and stir together ingredients. Add in the feta, parmesan, olives and sun dried tomatoes. Continue to stire until the pasta is fully tossed with all the ingredients. Add in a little more olive oil if pasta seems dry. Top with fresh fresh basil and chopped almonds, mix if desired and serve immediatley.
- This pasta is good hot when first cooked and also delicious when cold. I preferred it cold the next day versus reheated in the microwave.
Notes
Serves 4-6
Best when served right away or cold!