Gemelli Pasta Salad Greek-Style with Pan-Roasted Chicken Breast Recipe

Gemelli Pasta Salad Greek-Style with Pan-Roasted Chicken Breast Recipe

  • 1 (16 ounce) box Barilla® Gemelli
  • 6 tablespoons extra virgin olive oil
  • 2 boneless, skinless chicken breasts, sliced
  • 1 tablespoon dried oregano
  • Salt and black pepper to taste
  • 1/2 red onion, sliced thin
  • 1 hot house cucumber, diced
  • 1 cup pitted kalamata olives, diced
  • 3 plum tomatoes, diced
  • 1 cup crumbled feta cheese
  • 2 tablespoons lemon juice
  1. Bring a large pot of water to a boil and cook pasta one minute less than required. Drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  2. In a bowl, season chicken with 1 tablespoon olive oil, oregano, salt and pepper.
  3. Heat a large skillet and add 1 tablespoon of olive oil, sear the chicken pieces on both sides. When chicken is cooked through (no longer pink inside) remove from the skillet and cool down.
  4. In a large bowl combine all the ingredients and toss well, season with salt and pepper to taste.
  5. Garnish with slices of chicken.
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