Ingredients

The following ingredients have 12 Servings
  • 1 (16-ounce) package farfalle pasta
  • 2 medium chicken breasts (boneless and skinless)
  • 1 teaspoon Stone House Seasoning
  • 1 pint grape tomatoes (halved)
  • 1 large english cucumber (peeled and sliced)
  • 1 small green bell pepper (diced)
  • 1 small red bell pepper (diced)
  • 1/2 small red onion (diced)
  • 1 (8-ounce) jar Greek black olives (drained and pitted)
  • 1 (6-ounce) package feta cheese crumbles
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Stone House Seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon Dijon mustard

Instruction

  • Cook the pasta according to package instructions, drain and allow to cool.
  • Meanwhile, spray a grill pan with olive oil and set over medium heat. Cut chicken breasts in half lengthwise and arrange the four pieces on the grill pan. Sprinkle with Stone House Seasoning and cook on one side for 4 minutes. Turn over and cook on the other side until the chicken is cooked throughout and registers 165º F when checked with an internal thermometer, about 4 more minutes. Remove the chicken from the grill pan and cut into 1/2-inch pieces.
  • Add the halved grape tomatoes, cucumber slices, diced peppers and onions, pitted olives, diced chicken and the feta cheese to the pasta.