3 boneless skinless chicken breasts, filet removed
3 cups whole wheat rotini
5 Roma tomatoes, diced
1/4 red onion, minced
8 pitted black olives
2 tbsps balsamic vinegar
2 tbsps chopped fresh basil
4 ounces Feta cheese
freshly cracked black pepper
Cut chicken into bite size pieces.
Put a large pot of water on to boil. Cook rotini according to the package instructions (about 8-10 minutes or al dente).
In a non-stick pan over medium high heat, stir cook chicken until nicely browned and no pink remains (about 7-10 minutes).
In a large bowl, mix tomatoes, onion, olives, vinegar and basil. Crumble Feta over top and stir in.
Drain pasta. Add pasta and chicken to bowl and mix well. Top with cracked black pepper to taste. Serve hot or refrigerate and serve as a cold pasta salad.
Try kamut or spelt pastas instead of whole wheat rotini. Kamut and spelt are higher in fibre and protein than wheat. Gluten free pastas can also be used. Look for these pastas in bulk food stores and health food shops.
Try light Feta instead of regular.