Chicken Parsley Feta Pesto Rotini (02.12.13)

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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.

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