Mediterranean Pasta with Chicken has a greek dressing tossed with pasta and yummy Mediterranean ingredients like olives and feta cheese
- 1 1/2 pounds thin cut chicken breasts
- 1 16 oz bottle Greek salad dressing
- kosher salt, pepper
- 1 pound angel hair pasta (or pasta of choice)
- 1 12 oz jar marinated artichokes drained
- 1 8 oz jar sun dried tomatoes drained
- 1 6 oz jar pitted kalamata olives drained
- 8 oz crumbled feta cheese
- 1 2.5 oz bag toasted pine nuts
- fresh basil
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Put the chicken in a gallon size plastic bag with 3/4 cup of the greek dressing, kosher salt, and pepper. Massage the bag until evenly mixed and marinate in the fridge at least an hour or overnight.
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Set the grill to medium high. Grill the chicken 3 to 5 minutes per side, depending how thin the chicken breasts are.
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As the chicken rests, make the pasta according to the package directions. Drain the pasta and add it right back into the same pot you cooked it in. Add the rest of the bottle of greek dressing, artichokes, sun dried tomatoes, kalamata olives, and half of the feta. Toss until evenly mixed.
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Serve the chicken over the pasta and sprinkle the remaining feta, pine nuts, and basil over top.