Colorful Pasta with Chicken Breast and Feta

Ingredients

• 400 g colorful shell pasta
• 4 chicken breast fillets
• 250 g feta (diced)
• 150 ml white wine
• 2 sprigs Thai basil
• 3 tbsp white wine vinegar
• 4 tbsp grape seed oil
• Sea salt
• ground pepper

Instructions

1. 1.

   Cook the conchiglie according to package instructions in salted water until al dente. Drain and rinse with cold water.

2. 2.

   Wash and pat dry the chicken breasts. Remove the leaves from the Thai basil sprigs. Bring the white wine to a boil, add the stems, and place the chicken breasts in a steamer basket inside the pot. Cover and steam for about 8-10 minutes. Remove, let rest briefly, then slice into strips.

3. 3.

   Toss the pasta with vinegar, oil, and feta. Add the sliced chicken and season with sea salt and pepper. Garnish with basil leaves and serve.