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Greek Chicken Pasta

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Recipe from Laura Campbell of Ala.

 

4 chicken breasts (or you favorite part) (cooked and sliced)

1 1/2 cup of cubed tomatoes (Roma work best)

1 large onion (diced)

Feta cheese

1 can whole black olives

Linguini noodles (cooked according to package)

Balsamic vinegar

Olive oil

 

In a large skillet add in the olive oil and diced onion.  Cook on medium high heat until the onions have wilted then add in the tomatoes.  When the tomatoes begin to separate from their skins add in chicken and 1/2 cup of Balsamic vinegar.  Lower the heat and continue cooking for about 15 to 20 minutes or until it becomes almost like a sauce. You may need to add more olive oil and/or Balsamic vinegar to the mixture to keep it moist.  When it reaches the desired consistency combine it with the noodles and black olives. Garnish with crumbled Feta cheese and serve. Also this dish is even better cold with a nice chunk of crispy French bread! Enjoy!

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