Chicken Pasta with Feta Cheese

A hearty chicken pasta meal filled with olives, feta cheese, and tomatoes to give it that Mediterranean zing! All ingredients are available at B.I.G. for your cooking pleasure!

Yields2 ServingsTotal Time20 mins
Prep Time10 minsCook Time10 mins
 250 g Rustichella Linguine
 450 g Boneless chicken breast, cooked and diced
 400 g Genting Garden Mini Heirloom Tomato
 ¼ tsp Dried Rosemary
  cup Emborg Danish Feta
  cup Sandhurst Pitted Black Olive
 1 tbsp Drogheria & Alimentari Medi Salt Mill Grinder
 Drogheria & Alimentari Black Pepper Corns Mill, to taste
 San Benedetto Sparkling Water 1.5L
1

1. Bring a large pan of water to boil, add 1 tbsp salt and cook the linguine until al dente, then drain.
2. Season chicken with salt and cook over medium-high heat on skillet.
3. Add tomato and rosemary and simmer for 20 minutes.
4. Stir in feta cheese and olive and cook until heated through.
5. Toss with fresh cooked pasta and stir to mix all ingredients. Garnish with extra feta if desired.
6. Serve with San Benedetto Sparkling Water as drink to pair.

Ingredients

 250 g Rustichella Linguine
 450 g Boneless chicken breast, cooked and diced
 400 g Genting Garden Mini Heirloom Tomato
 ¼ tsp Dried Rosemary
  cup Emborg Danish Feta
  cup Sandhurst Pitted Black Olive
 1 tbsp Drogheria & Alimentari Medi Salt Mill Grinder
 Drogheria & Alimentari Black Pepper Corns Mill, to taste
 San Benedetto Sparkling Water 1.5L

Directions

1

1. Bring a large pan of water to boil, add 1 tbsp salt and cook the linguine until al dente, then drain.
2. Season chicken with salt and cook over medium-high heat on skillet.
3. Add tomato and rosemary and simmer for 20 minutes.
4. Stir in feta cheese and olive and cook until heated through.
5. Toss with fresh cooked pasta and stir to mix all ingredients. Garnish with extra feta if desired.
6. Serve with San Benedetto Sparkling Water as drink to pair.

Chicken Pasta with Feta Cheese
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