Ingredients:

3 T. Olive oil

6 cups cooked Rotini or Bowtie pasta

2 cups cooked, chopped Chicken *(Poultry Place’s souvlaki chicken strips are fabulous in this!)

1 pint Fiddleheads

1 pint fresh cleaned Mushrooms, quartered

1-2 cloves fresh Garlic, minced

½ cup Feta Cheese, cubed or crumbled

1 cup Grape Tomatoes (cut in half if large)

Salt, Pepper & Greek herbs to taste

Directions:

Cook pasta (approx. 3 cups dry) ‘til al-dente. Meanwhile, wash and trim dark ends off fiddleheads. Sauté mushrooms, fiddleheads & garlic together in 3 T. olive oil until fiddleheads are tender-crisp. Add chicken, drained pasta, grape tomatoes and feta cheese. Sprinkle with salt, pepper and seasonings & toss gently. Add more oil if needed and a teaspoon of lemon juice if too dry.

*The Poultry Place is just across the road from Martin’s on Three Bridges Rd.