Chicken Pesto Pasta Salad

• 2 tablespoons olive oil
• 2 boneless chicken breasts
• 1 teaspoon garlic pepper
• 1 teaspoon oregano
• salt to taste
• lemon
• 16 ounces penne pasta
• cherry tomatoes small carton of
• 3/4 cup crumbled feta cheese
• 1/2 cup walnuts

1. Slice your chicken breasts through the middle, length-wise.
2. Coat the bottom of a skillet with olive oil and place over medium-high heat.
3. Add the thin sliced chicken.
4. Season chicken with 1/2 teaspoon oregano, 1/2 teaspoon garlic pepper, and a touch of salt as it cooks.
5. Allow to cook for about 3 or 4 minutes then flip and season other side with remaining seasonings. When chicken is thoroughly cooked and no longer pink in center, remove the pan from the heat and squeeze the juice from 1/2 lemon over the chicken. Transfer cooked chicken to a cutting board and set aside to cool.
6. Toast the walnuts in a shallow dish in a 350 degree oven for 5 minutes. Remove from oven and set aside.
7. Cook pasta according to package directions; rinse with cold water and drain well. Transfer cooked and cooled pasta to serving dish.
8. Add the pesto, chicken, tomatoes, and 1/2 cup crumbled feta (reserve remaining feta) and toss to combine. Sprinkle with toasted walnuts and remaining 1/4 cup feta.
9. Serve immediately.

olive oil, chicken breasts, garlic pepper, oregano, salt, lemon, penne pasta, tomatoes, feta cheese, walnuts

Taken from www.yummly.com/recipe/Chicken-Pesto-Pasta-Salad-997055 (may not work)