chicken, berry and feta Pasta Salad

Okay, It’s becoming obvious I like anything pasta and berry! Chicken, not so much … but this recipe can be done without chicken. Just add more berries and a little more veggies. But for today, this is a chicken, berry and feta cheese pasta salad for four. Beware! It’s hard to stop eating this salad.

 Recipe

1 and 1/2 Pounds chicken breasts-boneless and skinless sliced in thin bite size pieces
2 Cloves garlic-minced
1/4 Cup olive oil (plus one tablespoon if using fresh peppers-to sauté)
1/2 Pound farfalle pasta or fusilli pasta-cooked to al dente in salted water-drained and set aside
1 1/4 Cups drained and chopped jarred roasted red peppers-make sure they are in oil or water but not vinegar (You can substitute fresh red or yellow bell peppers or combination-2 Cups chopped)
6-8 Ounces of feta cheese-crumbled-plain or spiced up-your choice
1 and 1/2 Cups fresh berries combination, if using strawberries cut to size of other berries

Heat one tablespoon of olive oil over medium/low heat and sauté the garlic.

Turn heat up a bit and add the chicken. Sauté the chicken until done about 5-10 minutes.

If you are using fresh peppers remove the chicken from the skillet and add another tablespoon of oil. Sauté the peppers until they are al dente.

Mix the chicken with either the roasted chopped or fresh sautéed peppers. *Add the pasta, feta and olive oil. Stir to mix thoroughly. Lastly, add the berries and stir very carefully.

*It is tasty if the feta and olive oil are added just after the hot pasta is drained. The flavors melt onto the pasta.

Yum!