Directions

1. Marinate Nature’s Place chicken thighs in Food Lion Greek Salad Dressing for about 30 minutes or overnight.
2. Heat a large sauté pan to medium high heat and add 2 Tbsp. of Food Lion EVOO.
3. Remove chicken from marinade and brown chicken thighs on both sides, approximately 4 minutes per side; allow thighs to cook until done and tender.
4. Prepare the pasta in salted water according to box instructions.
5. Make the tapenade by mixing together all the ingredients; set aside. Side Note: Tapenade can be made the day before for more developed flavor.
6. When chicken thighs are done cooking remove from pan and slice into strips.
7. Put pasta, chicken, tapenade, Food Lion EVOO, balsamic vinegar, and basil together in a large serving bowl then toss to combine. Gently fold in feta cheese. Finish with fresh squeezed lemon juice.
8. Serve hot, room temperature, or as a cold pasta salad the next day.