8 oz bow-tie (or other kind--I used whole wheat spirals) pasta, cooked al dente
4 oz crumbled feta cheese (optional)
1 bunch green onion, minced
fresh baby spinach
tomato wedges for garnish
2 boneless, skinless chicken breast, cleaned and pounded thin
1 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh garlic
2 Tbsp fresh lemon juice
1 Tbsp olive oil
salt and pepper
Combine ingredients and marinate for at least 30 minutes. Grill or broil until just done.
Dressing: Lemon vinaigrette
1 shallot, minced
1 1/2 tsp Dijon mustard
3 Tbsp fresh lemon juice
1/2 cup good quality fruity olive oil
1 tsp sugar
Combine shallot, mustard and lemon juice, slowly whisk in oil. Add sugar.
Toss pasta with feta cheese, green onions, baby spinach and dressing. Slice the chicken and place on top.