3 boneless skinless chicken breasts
1 Tbsp canola oil
3 cups dry rotini pasta
5 Roma tomatoes, diced
1 small red onion, minced
12 pitted black kalamata olives
3 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp chopped fresh basil
8 ounces (1 cup) Feta cheese
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, olive oil and basil. Crumble Feta over top and stir in.
Drain pasta. Add pasta and chicken to bowl and mix well. Top with black pepper to taste. Serve hot or refrigerate and serve as a cold pasta salad.
Gluten free pastas can also be used.