Pasta with Chicken, Tomatoes, and Feta

From Cook's Country | June/July 2009

Why this recipe works:

Be sure to liberally salt the water for the pasta in our recipe for Pasta with Chicken, Tomatoes, and Feta; otherwise the pasta will taste bland. We used rotini pasta, but other short pastas, such as penne, gemelli, or campanelle would also work well in this recipe.

We found it was best to… read more

Be sure to liberally salt the water for the pasta in our recipe for Pasta with Chicken, Tomatoes, and Feta; otherwise the pasta will taste bland. We used rotini pasta, but other short pastas, such as penne, gemelli, or campanelle would also work well in this recipe.

We found it was best to purchase a whole piece of feta and crumble it just before serving. Precrumbled feta was often dry and bland. Adding some of the hot pasta cooking water when combining the pasta and other ingredients melted the feta and coated the pasta with a light, creamy sauce.

less

Serves 4

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection