6 tablespoons olive oil, divided
6 cups cooked Rotini or Bowtie pasta
2 cups cooked, chopped chicken
1 pint fiddleheads
1 pint fresh cleaned mushrooms, quartered
1–2 cloves fresh garlic, minced
1/2 cup feta cheese, cubed or crumbled
1 cup grape tomatoes (cut in half if large)
Salt, pepper and Greek herbs to taste
2 tablespoons lemon juice or balsamic vinegar
Cook pasta (approx. 3 cups dry) until al-dente. Meanwhile, wash and trim dark ends off fiddleheads.* Sauté mushrooms, fiddleheads & garlic together in 3 tablespoons olive oil until fiddleheads are crisp-tender. Add chicken, drained pasta, grape tomatoes, and feta cheese. Sprinkle with salt, pepper and seasonings & toss gently. Add remaining oil if needed and lemon juice.
* To wash fiddleheads, hold small handfuls under running water and rub together lightly to remove brown husks.