Homemade Summer Chicken Pasta Salad

Stop ordering chicken pasta salad to-go, when it is so simple and delicious to make at home. This recipe is inexpensive, tasty, and feeds the whole family!

You will need:

1 lb. chicken breast
1 package veggie rotini noodles
3 large eggs, hard boiled
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1 small yellow bell pepper, diced
Kosher salt
Freshly ground pepper

Bring a large pot of salted water to a boil. Cook pasta as labels directs; drain and rinse under cold water. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Put burner on high and bring the eggs to a boil. Once the water begins to boil, turn off the heat and set a timer for 12 minutes. Rinse the eggs under cool water and set aside.

Next, add 2 Tbsp olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper, and add to hot pan. Brown both sides of the chicken breast. Cover and continue cooking for about 10 minutes or until juices run clear. Set aside and keep warm.

Peel the hard boiled eggs and roughly chop. Once the chicken has cooled, give it a rough chop as well. Add all ingredients to a large bowl, sprinkle lightly with salt and pepper, and toss with a delicious, homemade vinaigrette. Enjoy!