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Pasta chicken broth olive oil red wine vinegar garlic mustard oregano thyme salt black pepper chicken green bell peppers mint Feta cheese
Viewed: 78 - Published at: 5 years agoIngredients
- 12 ounces pasta, ditalini
- 1/2 cup chicken broth, low salt
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 x salt to taste
- 1 x black pepper ground to taste
- 2 cups chicken cooked cubed, about 1 pound
- 1 each green bell peppers seeded and diced
- 1/4 cup mint leaves fresh and chopped
- 1/2 cup feta cheese crumbled
Method
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste.
- Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken.
- Toss to combine.
- Cover with plastic and refrigerate until ready to serve.
- Top with feta cheese just before serving.
