Linguini with Feta & Chicken

1 Pkg. linguini, cooked and drained
2 Chicken Breasts
7 Tbls. Olive Oil
1/2 tsp. Red Pepper Flakes
2 Cloves Garlic, Minced
1/2 Pkg. Atheno Feta Cheese, crumbled
1 1/2 tsp. dried rosemary leaves
1-2 teaspoons lemon juice

Boil Chicken Breasts in Water in Large Pan until cooked through (about 10 mins). Let cool in refrigerator, then tear into bite size pieces. You can also buy a roasted chicken from grocery store and use just breast meat as a short cut.

In Large Skiller heat oil, add red pepper flakes and garlice saute for about 1 min. Add rosemary and chicken. Remove from heat and toss in cooked pasta. Then gently toss in feta (make sure pasta is not too hot or feta will melt) and lemon juice (fresh squeezed is best).

You may want to add a touch more olive oil if pasta is dry and you can add more or less lemon juice to tase.

You can adjust this dish by doing any of the following:

Substitute 1 cup fresh basil for Rosemary
Add Fresh Tomatoes
Substitute Chevre (Goat Cheese) for feta

This dish is fantastic served on a bed of fresh steamed spinach -- Enjoy!