Pasta with chicken breast, fresh tomatoes and feta

Ingredients for 4 servings:

• 400 g pasta, e.g. farfalle
• salt and pepper
• 300 g chicken breast fillet(s)
• 6 tbsp olive oil
• 4 tomatoes
• 1 onion(s), red
• 1 half lemon(s), juice
• 150 g feta cheese
• 1 handful of basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Rinse the chicken breast fillets and pat dry. Heat 2 tablespoons of olive oil in a pan and fry the chicken breast fillets for about 3 to 4 minutes on each side, seasoning with salt and pepper. Then set aside and let it rest for a few minutes. Wash, trim, and dice the tomatoes. Peel and quarter the onion, and cut into thin strips. Tear the chicken breast fillets into bite-sized pieces. Drain the pasta and return it to the pot. Mix with the chicken pieces, diced tomatoes, and strips of onion. Add the lemon juice and season the chicken and tomato pasta with salt and pepper. Crumble the feta over the top, sprinkle with the basil leaves, and drizzle with the remaining olive oil. Instead of feta, you can also use diced or shredded mozzarella or mini mozzarella balls or finely diced or grated Gouda.