Grilled Chicken with Bow Tie Pasta Salad
A hearty Greek inspired pasta dish with the traditional combination of chicken, kalamata olives, pasta, feta cheese and a unique marinade of Greek Lemon flavor.
Ingredients
- 1 1/2 Lb chicken breasts
- 3/4 Lb bow tie pasta
- 1/2 Lb baby portabella mushrooms
- 1 bunch scallions
- 2 cups grape or cherry tomatoes
- 1/2 cup Kalamatta olives
- 1 Tlbs. Extra Virgin Olive Oil or vegetable oil
- 1/2 cup feta cheese
- 3 cloves of garlic, chopped
- 2 tsp. of oregano
- Salt and pepper to taste
- Shirlie Jayne's Lemony Greek Dressing
How to Prepare
Serves 4
- Marinate the boneless chicken breast in 1 cup of Shirlie Jayne's Lemony Greek Salad Dressing using a large sturdy zip lock bag.
- Place in refrigerator for 2 – 3 hours or overnight.
- Grill over a medium to low flame until no longer pink and cooked through.
- Cut the chicken into strips or in bite size pieces and chill in refrigerator.
- Cook the noodles according to the instructions on the package, then chill under cold running water, drain and chill in the refrigerator.
- Heat the oil in a saute’ pan. Add the mushrooms and tomatoes and saute’ until tender. Toward the end of cooking, add the garlic and oregano. Chill in the refrigerator.
- In a large bowl combine chicken, sauteed mushrooms and tomatoes, and olives with Lemony Greek Salad Dressing to taste.
- Toss the noodles with the scallions, arrange in a swirl on plates.
- Top with the chicken mixture, feta cheese, salt and pepper to taste, and serve.