Ingredients
3
cups uncooked gemelli or rotini pasta (8 oz)
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1/2
cup balsamic vinaigrette dressing
2
large tomatoes, chopped (2 cups)
2
cups chopped deli rotisserie chicken (from 2 lb-chicken)
1
bag (6 oz) fresh baby spinach leaves
1/2
cup crumbled feta cheese (2 oz)
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add dressing, tomatoes and chicken. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in spinach; cook 1 to 2 minutes or until spinach starts to wilt.
In large serving bowl, toss pasta with chicken mixture. Top with cheese.
