Greek Chicken with Fettuccine

This is an easy Greek inspired chicken dish,
you start by making a basic lemon vinaigrette,
to which you add crumbled feta cheese,
and the meat from a rotisserie chicken.

Ingredients:
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and ground black pepper to taste
Meat from a 2- to 2 1/2-pound rotisserie chicken
(about 1 1/2 pounds cooked chicken meat)
8 ounces feta, cut into small cubes or crumbled
1 pint cherry tomatoes, halved
1 tablespoon fresh oregano leaves
1 red bell pepper, cored and diced
12-ounce package fresh fettuccine

Directions:
In a large bowl, whisk together the olive oil,
lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon pepper.
Add the chicken and feta, then toss lightly to coat.
Set aside for 15 minutes to let the flavors meld.
Add the tomatoes, oregano and red bell pepper
to the chicken and feta, then toss lightly to mix.
Bring a large saucepan of salted water to a boil.
Cook the pasta according to package directions.
Reserve 1/4 cup of the cooking water,
then drain the pasta and add it to the bowl of chicken.
Add the reserved water, then toss until well mixed.
Adjust seasonings.