Garden Fresh Chicken Pasta

An easy, fresh and light, summer pasta. You can top it with shrimp, tofu, or my favorite... chicken. You can also choose your favorite type of pasta. But I like whole wheat rotini.




3 Tablespoons Olive Oil 1 teaspoon dried oregano 1 Tablespoon Lemon Zest 2 Tablespoons Orange Zest ½ cup Orange Juice ½ cup Lemon Juice 1 teaspoon Red Pepper Flakes 1 teaspoon salt 4 boneless, skinless Chicken Breasts 1 Box whole wheat pasta (rotini) 4 cups chopped seeded Tomatoes ¼ cup sliced fresh Basil ⅛ cups sliced fresh Mint 2 Tablespoons Red Wine Vinegar 1 Tablespoon Olive Oil 4 teaspoons Sugar 1 Tablespoon Dijon Mustard 1 Tablespoon Lemon Zest ⅛ cup Lemon Juice ¼ Tablespoon Salt 2 teaspoons pepper ¾ cup feta cheese

Nutritional information

No nutrition information available


Cook pasta according to directions, drain and set aside. (You want it to cool down.) Meanwhile, cut chicken breasts into 1 inch pieces, and pan fry with 3T olive oil. As cooking chicken, add: oregano, lemon and orange zest, lemon and orange juice, red pepper, salt. Cook approximately 12 minutes, or until chicken is cooked through. While chicken is cooking, combine: red wine vinegar, 1 T olive oil, sugar, dijon mustard, remaining lemon zest, lemon juice, salt, and pepper. Mix in small bowl until combined. When everything is prepped and ready, add chicken to the pasta, add basil, mint, and tomatoes. Stir to evenly mix. Pour dressing over the top. Once plated, add feta cheese crumbles and serve.