This is one of our favorites in the summer. Somehow it just seems very refreshing and not too heavy. It has everything in one dish which I of course love!
I usually make this with orzo pasta. That would be my preference, it really is great. Alas, I have not found a high fiber orzo pasta. So this time I made it with mini rotini since it has fiber in it. I just have to prioritize how I want to eat my “empty” carbs. This time common sense and health won out!
The boys all just love feta cheese. They even ate the tomatoes when I made it! They can be hit or miss when it comes to eating tomatoes.
This combines all my favorites from a Greek tomato salad. The fresh basil, feta and lemon juice are so fresh and full of flavor. It tastes great leftover as a cold pasta salad, add cucumbers and it’s even better (leftovers may require a little added olive oil). I hope you enjoy it as much as we did.
Pasta with Chicken, Tomato and Feta
1/2 pound dry pasta
2 Tbs. olive oil
Juice and zest of one lemon
10 oz. cooked chicken, diced
1/2 pint cherry or grape tomatoes, halved or quartered
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
5 oz. feta cheese, crumbled
Cook the pasta to al dente, time will depend on which size/shape pasta you choose to use. Drain the pasta. Put the pasta, oil, lemon juice and zest in a bowl, allow to cool for about five minutes. Add the rest of the ingredients and stir until well mixed. Serve warm or cold. If serving cold cucumbers are a nice addition.
Yields 6 servings
Jack started Kindergarten Wednesday. After being a little scared he recovered well. He enjoyed his first day, especially since they made gingerbread men cookies! Here is his first school lunch: peanut butter and honey on homemade wheat oatmeal bread, carrot sticks, pineapple, grapes and homemade vanilla pudding.
He came home and hardly ate any of it. Just the pudding, of course, and a couple bites of his sandwich. By day two he was better adjusted and ate his whole lunch.
We go through a lot of carrots in this house. We have them with lunch. We snack on them with hummus. We put them in stir fry meals… So many possibilities.
There is something about a nice juicy cut of beef. The flavor and texture are just so wonderful. This marinated flank steak fits the bill.
Growing up in the North I wasn’t exposed to grits much at all. After moving to South Carolina I have come to enjoy shrimp and grits. I’m talking good quality stone ground grits, not that yucky instant stuff! Continue reading