Ingredients
12 oz Italian Pesto Blend pasta (cooked, drained, & cooled)
1c sliced green onion
1 roasted red pepper, peeled & chopped
½ c chicken broth
3 T balsamic vinegar
1-2 T butter
2 lb chicken breast, cut into chunks
1 clove garlic, crushed
2 T parsley
Pinch oregano
Pinch basil
¼ c parmesan cheese
1 T sun-dried tomato, finely chopped
Pepper, to taste
4-6 oz feta cheese
Instructions
Sauté onion & garlic in butter and then add chicken & cook till done. While chicken is cooking, prepare dressing by combining broth & balsamic vinegar; set aside. Add basil, oregano, parsley, & pepper to chicken. If the pan dries, add more butter (you can also use oil or wine). Add peppers and sun-dried tomatoes; cook till warm. In a large bowl combine pasta, chicken, dressing and feta; sprinkle parmesan on top and serve. Serves 4-6.
Notes
This dish is delicious served hot or cold and makes great left-overs.