GREEK CHICKEN WITH FETTUCCINE

By Sube

Ingredients

• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and ground black pepper
• Meat from rotisserie chicken (about 1-1/2 pounds cooked chicken meat)
• 8 ounces feta, cut into small cubes or crumbled
• 1 pint-cherry tomatoes halved
• 1 tablespoon fresh oregano leaves
• 1 red bell pepper, cored and diced
• 12-ounce package freesh fettuccine

Preparation

Step 1

In a large bowl, whisk together the olive oil, lemon juice, 1/2 tsp of salt and 1/4 tsp pepper. Add the chicken and feta, then toss lightly to coat. Set aside for 15 minutes to let the flavors meld.

Add the tomatoes, oregano and red bell pepper to the chicken and feta, then toss lightly to mix.

Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta and add it to the bowl of chicken. Add the reserved water, then toss until well mixed. Adjust seasonings.