Chicken and Pasta Fresca

INGREDIENTS

 

3       cups uncooked gemelli or rotini pasta (8 oz)

1       tablespoon olive oil

1       medium onion, chopped (1/2 cup)

1/2    cup balsamic vinaigrette dressing

2       large tomatoes, chopped (2 cups)

2       cups chopped deli rotisserie chicken (from 2 lb-chicken)

1       bag (6 oz) fresh baby spinach leaves

1/2    cup crumbled feta cheese (2 oz)

 

DIRECTIONS

 

1 Cook and drain pasta as directed on package. 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add dressing, tomatoes and chicken. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in spinach; cook 1 to 2 minutes or until spinach starts to wilt. 3 In large serving bowl, toss pasta with chicken mixture. Top with cheese.

For Mediterranean flair, stir some halved kalamata olives into this pasta dish.

You will get about 3 cups of chicken from a 2-lb rotisserie chicken, so use the leftovers in another recipe.