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Pasta with Chicken, Tomato, and Fennel




Source of Recipe


martha stewart


Recipe Introduction


Keep your cool this summer by turning off the oven—without sacrificing delicious meals.



List of Ingredients




Coarse salt and ground pepper
12 ounces ditalini or other small tubular pasta
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded cooked rotisserie chicken (skin removed)
1 cup torn fresh basil leaves


Recipe



1. In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.

2. Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.