Name: Chicken Pasta with Feta Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250 g Rustichella Linguine; 450 g Boneless chicken breast, cooked and diced; 400 g Genting Garden Mini Heirloom Tomato; ¼ tsp Dried Rosemary; ⅓ cup Emborg Danish Feta; ⅔ 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

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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

⅓ cup Emborg Danish Feta

⅔ 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. 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.