What's For Dinner?: Pasta with Chicken and Feta

Can't believe it's already the middle of July. Summer is already going by way too fast for my liking. Can't complain though, the weather has been great. 90 Degree temps now, seem to be the norm. With all the good weather, we've been able to get in our summer activities and family events, so that is rather nice.

Just got back from Walgreen's today and if you haven't been lately, take a look, the back to school stuff is already out on the shelves. Feels like the kids just got out and I just tossed all their stuff. So, not in the back to school mode and won't be. Like most of you, it can wait 3 days before school starts.  Enjoy summer while it's here.

With all this heat and humidity, I don't feel like cooking, usually a lot of lite dinners or using the grill a lot to cook.  This dish can be made earlier in the day and assembled later in the evening.

Here is a recipe from my best friend Maureen from Central Mass. Actually it came from her sister.  Both families make this all the time and now I can see why. We had this the other night and was a huge hit with my family. Not only is it good the day you serve it, it tastes even better left over and served cold the next day. I made it with chicken but I can't wait to try it with Shrimp. You can use all 3 at once if you like or one protein like I did.

It's Pasta with Chicken (or sausage, shrimp) and Feta and that's What's for Dinner. Paired with a nice mixed salad and grilled asparagus and you've got a great meal.

Recipe:

1 Package of Good Seasons Italian (I use Balsamic Vinegar to make it), reserve 1/2 cup. (This really is the best salad dressing to marinate chicken in, came out so moist and juicy).

Marinate 1-2lbs of Boneless Chicken in the remaining salad dressing. I let it marinate all day. Grill, remove, keep warm and slice right before you serve.

In a bowl mix:

• 1 Package of Grape Tomatoes (cut in quarters
• 1 1/2 Cups of Fresh Chopped Basil
• 1 Red Pepper Chopped
• 1/2 Red Onion Sliced

Tip: To take the strong taste of the red onion out of the onion, place the sliced onions in a bowl of ice water for about 15 mins or so, drain and add to the bowl. It really does work.

Take the reserved 1/2 Cup of the dressing and pour over vegetables and toss.  Cover and refrigerate till your ready to serve.

Boil 1 Lb of our favorite Pasta. (Make sure to salt the water) I used Bow Tie, but shells and rotini can also be used.

While the Pasta is cooking take the following:

1lb block of Atheno's Feta Cheese

(I thought 1lb block of feta was a lot so I cut it in half, then realized that you actually need the whole 1lb block of cheese for 1lb box of pasta and over 1lb of chicken.

Place on tin foil on a sheet pan and drizzle the top of the Feta with Olive Oil, Salt, Pepper and Oregano.

Tip: If you have a toaster oven with a broil setting on it, use it. This way you don't have to heat up your whole kitchen by turning on your stove.

Broil till warmed and then flip using a spatula and repeat on the other side.

Assemble: Take out your veggies.  Slice your grilled chicken into bite size pieces, add to bowl, add your cooked pasta then the feta.  The feta will melt into the warm pasta and chicken as it's all mixed together.

Keep cool.

Hope you enjoy!