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.
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