Pasta with Feta3 cups uncooked Brown Rice Penne Pasta*
3 - 4 boneless, skinless chicken breasts *
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper (or color of your choice) - diced
1 1/2 cups carrots -peeled and diced
1/4 - 1/3 cup Sundried Tomatoes* - cut into bite-sized pieces
1/4 - 1/2 cup Sundried Tomato dressing - Renee's brand *
1/2 cup Feta Cheese - crumbled
* = see Cook's notes below
Cook the pasta in a large pot of boiling, salted water according to directions.
Using a large skillet, heat the skillet and add 2 tbsp of dressing and the diced chicken pieces. Cook until the chicken is no longer pink and remove the meat from the skillet to cook the veggies. Add another 2 - 3 Tbsp of the dressing and add the onions, peppers, zucchini and carrots and cook for another 5 - 7 minutes or until tender.Add the sundried tomato pieces, olives (if using) and return the meat to the pan. Add more dressing if needed but it should not be dripping in the sauce. Stir and cook until heated through.
To serve, layer the pasta with the veggies and chicken and top with crumbled feta.
Chicken: You have other options for chicken here. It really tastes delicious and fancy to marinate the chicken breasts in the dressing (just enough to coat them) for an hour or more and then BBQ the chicken. Slice the breasts and lay over the plate. The other thing we do is buy sundried tomato chicken sausage and use that with this meal. So take your pick.