- 12 ounces rotini pasta
- 1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 4 ounces crumbled feta cheese
- 4 roma (plum) tomato, diced
- 1/4 cup Italian-style salad dressing
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
- In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
- Serve with Italian dressing poured over top of pasta.