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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This greek-inspired pasta salad is great as an appetizer or for lunch on a warm day. Ingredients:
1 box whole wheat shell pasta |
2 boneless, skinless chicken breasts (thawed) |
1 medium yellow onion, diced |
1 cup grape tomatoes, quartered |
2 large cucumbers, peeled & cut into 1-inch chunks |
10 kalamata olives, minced |
2 cups feta cheese, crumbled |
1 can cannellini beans |
1/2 cup white wine vinegar |
2/3 cup dry white wine, plus more for deglazing |
1/4 cup italian dressing |
1/8 cup milk |
1/2 cup olive oil, plus more for browning chicken |
1 tbsp: oregano, coriander, garlic powder, cumin |
1 tsp: salt & freshly ground black pepper |
handful fresh flat-leaf parsley, finely chopped |
Directions:
1. Coat the bottom of a dutch oven with olive oil and heat. Rub chicken with seasonings and brown about 3 minutes on each side. Turn down the heat and deglaze with a splash of white wine. Add onion and cook until translucent. Stir in the white wine vinegar, italian dressing, milk, and the rest of the white wine, and bring to a simmer. Cover and cook for about 25 minutes, or until chicken is no longer pink inside. Remove chicken to a bowl and let rest at least 5 minutes. Take the dutch oven off of the burner and let dressing cool uncovered.
2. Meanwhile, boil water in a large pot and cook pasta until al dente . Drain in a colander and rinse with cold water; transfer to a large bowl. Add the tomatoes, cucumbers, olives. Drain and rinse the beans, add to bowl. Drizzle with a bit of olive oil and mix gently.
3. Once chicken has rested, shred with two forks, and transfer to the pasta bowl.
4. Once dressing has cooled, stir in feta cheese. Mix into the pasta and top with the parsley. Serve cold.
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