Linda's Greek Chicken Pasta

1 pkg. of either chicken tenders or boneless, skinless chicken breasts (I use the latter)
2 Tbsp. olive oil (or Greek Feta salad dressing, if grilling)
Dash or two of Italian herb seasonings
¼ cup of olive oil
3 minced cloves of garlic
½ each zucchini and yellow squash
1 ½ Tbsp. Italian herb seasonings
1-2 fresh tomatoes, chopped (not too small)
Fresh mushrooms, sliced (as many as you want)
Pasta of your choice (I used bowties)
Grated mozzarella (about 1 cup)
Parmesan cheese
Feta cheese (I used Basil & Sundried Tomato Feta Cheese), cut into cubes or crumbled
Sliced black olives (optional)
Marinated artichoke hearts (optional)
Salt & pepper

Cut the chicken tenders and sautee them in 2 tablespoons of olive oil in a large skillet. Add a few dashes of Italian herb seasonings and stir until chicken is brown and done. Remove from heat and set aside.

OR

Marinate chicken breasts in Greek Feta (or Italian) salad dressing and grill until done (6 minutes per side, medium heat). Slice into large chunks.

Start water for pasta and beginning cooking per manufacturer’s directions.

In the skillet used for chicken, cook garlic in ¼ cup olive oil until lightly brown.

Add zucchini, squash and mushrooms; add 1 ½ tablespoons of Italian herb seasonings. Cook until vegetables are tender. Add tomatoes and diced feta cheese, but not until a few minutes before serving so they don’t get overcooked.

After draining the cooked pasta, put back in somewhat cooled pot and sprinkle with mozzarella cheese.

Add cooked/grilled chicken pieces to pasta.

Add sliced black olives, artichoke hearts, salt & pepper.

Put in pretty serving dish, top with cooked vegetables and sprinkle with parmesan cheese.

This recipe comes from one of my dearest friends (and a great Mahjong player), Linda Thomas.