Penne with Chicken, Feta and Dill

By jbaird

Crisp green onions, fresh dill and ripe tomatoes add zest to the exceptionally tender chicken and savory feta cheese in this rustic penne pasta dish. Serve with a fresh green salad and a glass of chilled Pinot Grigio.

Ingredients

• ngredients
• 4 boneless, skinless chicken breast halves, 6 to 8 ounces each
• 1 pound penne pasta
• 3 pounds ripe tomatoes, coarsely chopped (about 4 cups)
• 1 cup chopped green onions, white and pale green parts only (about 1 bunch)
• 1/3 cup chopped dill
• 1/4 cup chopped flat-leaf parsley
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 8 ounces goat feta cheese, crumbled

Preparation

Step 1

Method
Fill a stockpot with water and bring to a boil over high heat. Add the chicken to the boiling water, cover, and return to a boil. Boil the chicken for 2 to 3 minutes. Turn off the heat, and let the chicken steep, covered, until the chicken is no longer pink in the thickest part of the breast, 10 to 12 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool for approximately 20 minutes. The chicken can be prepared a day ahead.

Cook the penne pasta according to package directions in salted boiling water. Drain thoroughly.

Meanwhile, in a large bowl, combine tomatoes, onions, dill, parsley, olive oil and pepper. Slice the cooked, cooled, breast meat into 2-inch pieces. Add the chicken, feta and hot pasta to the tomato mixture. Gently toss to incorporate. Season to taste.

Nutrition
Per serving (about 19oz/549g-wt.): 800 calories (260 from fat), 29g total fat, 10g saturated fat, 130mg cholesterol, 600mg sodium, 81g total carbohydrate (6g dietary fiber, 14g sugar), 53g protein