Ingredients

• Coarse salt and ground pepper
• 1 pound linguine
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 3/4 pound cherry tomatoes, halved
• 1/4 cup kalamata olive tapenade
• 2 cups baby arugula
• 2 tablespoons chopped fresh parsley
• 1 1/2 ounces feta, crumbled (1/4 cup)
• 4 Chicken Breast Boneless

Cooking Instructions

Grill or bake chicken and slice into thin slices and set aside. In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade**, and cook until heated through. Add arugula and chicken and toss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

**olive tapenade can be purchased at most grocery stores or just process kalamata olives with some olive oil and lemon juice in a food processor.

Serving Instructions

Thaw and bake at 350 for 15 minutes