Thursday, June 16, 2011

Mediterranean Pasta Salad

2 cups of Cellentini or Penne Pasta(uncooked)
3 large chicken breasts
1 14 oz. can of Kalamata or Burgundy Pearls olives, sliced
1 14 oz. can of artichoke hearts, chopped
1 14 oz. can of Cannelini beans, rinsed and drained
1 cup(8oz.) Caesar Dressing
1 1/2 cups Feta cheese
1 8oz. bag of fresh baby spinach

Cook up pasta. Meanwhile, chop chicken into bite sized peices and cook them in a skillet with some salt and pepper or other seasoning, until cooked through. Set aside and let cool.
When pasta is done, drain and rinse with cold water.
In a large bowl put your chicken, pasta, olives, beans and artichoke hearts. Mix up. Add Caesar dressing and mix until well blended. Then add feta and mix in. Then add the baby spinach and mix in. Top with a little more feta, serve.

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