Chicken Marinara Pita Pizzas
20 MIN
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
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| 1 | cup grape tomatoes
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| 1 | jar (6 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
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| 1/2 | medium cucumber, quartered lengthwise, seeded and cut into 1/4 inch slices
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| 1/2 | cup pitted Kalamata olives, drained and halved
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| 1/3 | cup coarsely chopped red onion
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| 1 | cup coarsely crumbled feta cheese
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| Freshly ground pepper for garnish
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| For the pasta:
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| 6 | ounces (2 cups) penne pasta
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| For the dressing:
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| 1/4 | cup extra-virgin olive oil
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| 1/4 | cup fresh lemon juice
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| 1 | tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
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| 1/4 | teaspoon pepper, or to taste
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| 1/8 | teaspoon salt, or to taste
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| 1 | Cook the pasta according to package instructions. |
| 2 | Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion and feta cheese. |
| 3 | When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture and toss. Taste and adjust the seasoning. |
| 4 | Garnish the servings with pepper. |
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