- 1 (16 ounce) package fusilli pasta
- 3 cups cooked chicken breast strips
- 1 cup chopped sun-dried tomatoes packed in oil
- 1 cup basil pesto
- 1 cup crumbled feta cheese, plus extra for sprinkling
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, reserving 1 cup of the cooking liquid and return pasta to pot.
- In a medium bowl, mix chicken, tomatoes, pesto and feta cheese. Pour mixture over pasta, adding some of the reserved cooking liquid if needed; toss to coat. Serve with extra feta, passed separately.