Chicken and Feta Pasta Salad
boneless, skinless chicken breasts.
1 chicken bouillon cube
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
Nicoise olives, sliced
1 lb. Feta cheese, crumbled
Chives, snipped w/kitchen shears
1 1/2 lbs bowtie pasta
Vinaigrette (see below)
Salt and pepper to taste
Preheat oven to 350 degrees. Place chicken breasts in baking dish. Heat 2 cups
of water with chicken bouillon cube to warm enough for cube to dissolve. Pour
over chicken breasts and season with salt and pepper. Cover with foil and bake
for about 30 minutes. (While baking, make the vinaigrette).
Remove chicken from oven, remove foil and let chicken cool in it's juices. While
chicken is cooling, make the pasta, al dente. Drain and set aside.
Shred cooled chicken and toss with peppers, cheese, olives and chives. Add
chicken and vegetables to pasta and toss. Add the vinaigrette and toss. Season
with salt and pepper to taste.
Can be refrigerated overnight. Adjust the seasonings and dressing again when
ready to serve.
Whisk 2 T. Dijon mustard, 4 T. red wine vinegar, 2 t. sugar and 1 t. salt and
pepper. Slowly drizzle one cup of olive oil into mixture, whisking all the time.
Whisk before serving.