Peas ‘n Chicken Pasta Salad

Prep and Cook

• 1
  Place chicken breasts in baking dish or sealed plastic bag with dressing and marinate for at least 1 hour (or overnight).
• 2
  Preheat barbeque to medium-high or 400 degrees.
• 3
  Bring a large pot of salted water to boil.
• 4
  Add pasta and cook until al dente, (10-12 min), then drain.
• 5
  Grill chicken breasts on the bbq until juices run clear (approx seven minutes on each side).
• 6
  Once cool enough to handle, slice into strips or chunks.
• 7
  Meanwhile, heat oil in a large nonstick pan at medium-high and add onion and garlic.
• 8
  Cook, stirring occasionally until softened.
• 9
  Stir in tomatoes and cook a few more minutes.
• 10
  Add onions, garlic, peas, tomato, feta and chicken to the pasta (while hot).
• 11
  Season with salt and freshly ground pepper.
• 12
  Toss in fresh mint and lemon zest just before serving.
• 13
  Finish each plate with a little drizzle of olive oil and crumbled feta.