Table of Contents » Meat Entrée

Chicken and Feta Pasta

Ingredients

3 cups cubed chicken
1 jar Bead Dip Co. Feta and Pink Peppercorn (HEB)
2 cups heavy cream
12-16 oz Dry Corkscrew past, cooked
2 Tablespoons Olive OIl
salt & pepper

Method

1) Heat feta and pink pepper corn dip with cream in a sauce pan over medium heat, stirring till smooth.
2) Heat large saute pan over high heat add the olive oil. Saute cubed chicken to heat.
3) Add cooked pasta to chicken. Add sauce and toss to combined.

NOTE

If you want the sauce thicker, add 1 tablespoon cornstarch with 1 tablespoon water. Before feta and cream is hot, whisk in cornstarch slurry in step 1. Sauce will thicken fast in step 3.

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