- Quick and Easy
- 30 Minutes
- 8 Servings
Ingredients
- 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
- ½ 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
Directions
- Cook pasta (approx. 3 cups dry) until al–dente.
- Wash and trim dark ends off fiddleheads (hold small handfuls under running water and rub together lightly to remove brown husks).
- 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.
