| Greek Pasta Salad |
Recipe Type: Entree
- 4 Perdue Boneless Chicken Breast Cutlets
- 1 Package Barilla Penne, Cooked
- 1/4 Cup Pesto Sauce
- 2 Tablespoons Minced Garlic
- 1/2 Cup Kalamata Olives, Pitted
- 8 oz Crumbled Feta Cheese
- 3/4 Cup Kraft Italian Dressing
- Season chicken and grill. After chicken is cooked, slice into bite size pieces and set to the side.
- Cook pasta according to directions on package.
- Once cooked, stir pesto and garlic in to the bowl of pasta while it is still hot. Mix well.
- Add remaining ingredients. Serve.
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