Leftover boiled chicken recycled into a quick pasta dish that is as aromatic as it is tasty. The sauce is simple and light — extra virgin olive oil, minced garlic, roughly chopped fresh sweet basil, chopped sun-dried tomatoes and lemon juice. But it is the feta that really makes this dish so delightful. The next time you make a pasta dish, give Parmesan a rest and top the noodles with feta instead. The briny cheese really does wonders.
- 4 tablespoons extra virgin oil
- 4 cloves garlic finely minced
- 1/3 cup fresh sweet basil roughly chopped
- 4 to 5 sun-dried tomatoes rehydrated in warm water then chopped
- 1 cup cooked chicken shredded
- salt to taste
- pepper to taste
- enough pasta for two cooked in generously salted water
- lemon juice to taste
- 1/3 cup about 1/3 c. of crumbled feta
- extra feta and basil to garnish
Heat the olive oil in a pan.
Add the garlic and cook gently just until starting to brown.
Throw in the basil and sun-dried tomatoes. Stir. Cook for half a minute.
Add the chicken, stir to coat with oil, sprinkle with salt and pepper and cook, with occasional stirring, just until heated through.
Add the pasta. Toss until heated through.
Turn off the heat. Add the lemon juice and feta. Stir and toss a few times.
Garnish with more feta and basil before serving.