Greek Chicken with Fettuchini


2 tablespoons Olive Oil
Juice of one Lemon
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Meat from a Rotisserie Chicken
8 ounces Feta Cheese, small cubes or crumbled
1 pint Cherry Tomatoes, washed and halved
1 tablespoon Fresh Oregano Leaves
1 Red Bell pepper, cored and diced
1 12 ounce package Fettuchini
Baby Spinach Leaves (optional)


In a large bowl, whisk together the olive oil, lemon juice, salt and pepper.
Add the chicken and feta cheese, then toss lightly to coat.  Set aside for 15 minutes.
Bring a large pot of salted water to a boil.
Cook pasta according to directions.
Reserve 1/4 cup of the cooking water.  Drain the rest.
Add water to chicken.
You can add spinach to the pasta 30 seconds before the end of the cooking time.
Season to taste.



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