Makes up to 2 servingsReady in Prep 10 min Cook 8 min
Ingredients
Ingredients
1 pkg. (480 g) Marcangelo Souvlaki Chicken Breast Kabobs
12 oz. Orecchiette pasta
2 cups coloured cherry tomatoes, halved
1 cup green pepper, seeded and chopped ¼”
1 cup red onion, diced ¼”
1 cup Kalamata olives, halved
1½ cups feta cheese, crumbled
Lemon Vinaigrette
2 Tbsp. freshly squeezed lemon juice
2 cloves garlic, finely minced
¼ cup olive oil
¼ cup fresh parsley, finely chopped
1 Tbsp. fresh oregano, finely chopped
salt and pepper to taste
Cooking Instructions
Cook Marcangelo Souvlaki Chicken Breast Kabobs over medium heat, turning occasionally. until cooked through, 8 to 10 minutes. Pull chicken from skewers and cut into bite sized pieces.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions, about 12-13 minutes. Drain and transfer to a large bowl.
Stir in the tomatoes, green pepper, red onion, olives, feta and chicken souvlaki.
For the lemon vinaigrette, whisk together the lemon juice, garlic and olive oil. Add to pasta along with the parsley and oregano. Toss until well combined. Season to taste with salt and pepper.
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