Chicken Pasta Salad with Green Beans, Tomatoes & Feta Cheese

• Meat

  • 2 cups Chicken breast

• Produce

  • 6 Basil, leaves
  • 8 oz Cherry or grape tomatoes
  • 3 tbsp Flat-leaf parsley
  • 3/4 lb Green beans

• Condiments

  • 2 tsp Agave nectar or honey
  • 3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 8 oz Pasta, whole wheat

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Feta cheese

Found on cookincanuck.com

Description

Ingredients

• 8 oz. whole wheat pasta, such as rotini or penne
• ¾ lb. green beans, trimmed & cut in half
• 8 oz. cherry or grape tomatoes, cut in half
• 2 cups shredded chicken breast
• ⅓ cup crumbled feta cheese
• 6 basil leaves, thinly sliced
• 3 tbsp minced flat-leaf parsley
• 3 tbsp fresh lemon juice
• 2 tsp agave nectar or honey
• ¼ tsp salt
• ¼ tsp ground pepper
• ¼ cup extra virgin olive oil

Directions

• Cook the pasta until al dente, according to package directions. Drain and rinse with cold water. Transfer to a serving bowl.
• While the pasta is cooking, prepare a medium bowl of ice water. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the green beans and cook until tender crisp. Drain and immediately transfer to the bowl of ice water. Drain and transfer to the bowl with the pasta.
• Add the tomatoes, chicken, feta cheese, basil leaves and parsley to the pasta mixture. Stir to combine.
• Add the dressing and toss to combine. Serve.
• The dressing:
• In a small bowl, whisk together the lemon juice, agave nectar (or honey), salt and pepper. While whisking, slowly pour in the olive oil.

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