- 1lb whole wheat pasta
- 12 kalamata olives
- 1 red pepper
- 1 pint grape tomatoes
- 2 cups arugula
- 1/2 cup feta cheese
- 2 cooked chicken
- 2 lemons
- 1/4 cup olive oil..add more if pasta is too dry
It’s Friday and I’ve got a great recipe for you that pulls double duty. It makes a great hot dinner and also packs up beautifully for a cold lunch to go wether you’re picnicking or running around this weekend.
This is the perfect clean your fridge dinner. All the ingredients are items that are on my usual grocery list and nearing the end of their freshness right about now. We also usually have leftover grilled or roasted chicken. That’s what I used here, if you need to cook chicken for this recipe, it’s best to just salt and pepper a few breasts and throw them in the oven at *375 for 30 minutes. Check for doneness, making sure there’s no more pink. You’ll have perfectly tender chicken for our pasta.
Cook pasta according to directions. Meanwhile, half grape tomatoes, slice kalamata olives, dice chicken & red pepper. Heat oil in a large skillet, add tomatoes, olives, chicken & pepper. You want to give it a quick sauté for about 3 minutes, just to soften everything. Season with sea salt & pepper. While that cooks, juice 2 lemons and whisk into remaining olive oil. Add feta cheese and arugula to skillet to warm & wilt just before removing from heat. Toss pasta with sautéed ingredients and lemon mixture. Serve immediately.
Aww, I just need to share a little love…As I am blogging this morning I was talking to Mark on the phone while he’s at work. He knows I’m lying in bed on my laptop, so to rib him I say, I wish you were here to make me tea. Well guess who just showed up with some Dunkin? That’s right, he loves me!
I think I’ll pay it forward. Have a great weekend!