Feta Pasta

I'm sure you've seen this recipe everywhere, but it's one of my personal favorites. So easy with minimal ingredients. I just make a few personal changes to add more protien, to make it more filling.

The type of pasta does not matter. I like to make it whatever shape is your favorite. Friends of mine who have made it swear that rigatoni is the only way to eat this recipe. For me personally I always make it with Rotinni. This is a personal choice!

Ingredients:

• 1 box of pasta ( whatever you prefer)

• 2 containers of cherry tomatoes

• feta cheese block

• pepper flakes

• garlic powder

• onion powder

• italian seasoning

• chicken breast

• olive oil

• paprika

• garclic cloves

Instructions:

• preheat oven to 425

• in a glass pan, place the feta cheese block in the middle. Place the 2 containers of tomatoes around the block of cheese on the pan. Generously cover with olive oil. For seasoning, generously season with garlic powder, onion powder, chili flakes, italian seasoning. Put a small spoonful on garlic cloves in as well. Place in oven for 30 minutes or until tomatoes are roasted.

• Place water with in a pot. Sprinkle in salt, cover and plave on high heat. Once boiling place pasta in water and follow instructions on the box for cooking.

• For the chicken breast, remove 3 breast from the packaging. Cut these breast in half in order to create thinner filets. Once this is done, pound the chicken in order to spread them thin for even cooking.

• Cover the chicken breasts in olive oil, then season with garlic powder, salt pepper, onion powder, paprika. Flip and repeat on other side.

• Place chicken breasts on a medium sauce pan, and cook 7 minutes each side, or until done in the middle. Cut up chicken breast.

• When pasta is done boiling, strain the pasta and place cooked pasta into glass pan with finished feta bake. Mix all together. Place chicken breast with pasta.