Some store-bought Mediterranean dips have multiple uses, and one is in pasta sauce. This recipe uses a feta-based dip that adds creaminess to an otherwise simple tomato sauce. Use pasta shapes that hold thicker sauce well, such as penne or rotini.
1 (16-ounce) box penne pasta, preferably whole grain
1 tablespoon olive oil
1 small yellow onion, finely diced (about ½ cup)
3 cloves garlic, minced
2 pounds tomatoes, cored and diced
1 ½ cup cubed cooked roasted chicken breast
2 cups feisty feta dip (store-bought, or substitute 1 cup feta cheese, crumbled)
1 cup sun-dried tomatoes, diced
Salt to taste
Fresh parsley, chopped, to taste
Recipe and photo courtesy of Grecian Delight.
Leave a comment