by Jennifer Burns
- 16 ounces rotini pasta
- 1 pound chicken, cut into bite size pieces
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried coriander
- 1/3 cup olive oil, divided
- 1/2 cup parsley, divided
- 1 garlic clove
- 1/2 lemon, zest only
- 1/4 cup feta cheese
- 2 green onions, chopped
- 1 tomato, diced
- Salt and Pepper, to taste
Cook rotini pasta according to package directions.
Season the chicken with the onion and garlic powder, thyme, coriander, salt and pepper. In a frying pan over a medium-high heat, add 2 teaspoons of the olive oil. Sauté the chicken for 5-7 minutes or until cooked through; stir regularly.
In a food processor or blender, combine the remaining oil, parsley, garlic, lemon zest, feta, salt and pepper.
In a large serving bowl, combine the cooked pasta, chicken and parsley feta pesto. Mix well. Stir in the onion and tomato.
