How to make it

  • Coat the bottom of a dutch oven with olive oil and heat. Rub chicken with seasonings and brown about 3 minutes on each side. Turn down the heat and deglaze with a splash of white wine. Add onion and cook until translucent. Stir in the white wine vinegar, italian dressing, milk, and the rest of the white wine, and bring to a simmer. Cover and cook for about 25 minutes, or until chicken is no longer pink inside. Remove chicken to a bowl and let rest at least 5 minutes. Take the dutch oven off of the burner and let dressing cool uncovered.
  • Meanwhile, boil water in a large pot and cook pasta until "al dente". Drain in a colander and rinse with cold water; transfer to a large bowl. Add the tomatoes, cucumbers, olives. Drain and rinse the beans, add to bowl. Drizzle with a bit of olive oil and mix gently.
  • Once chicken has rested, shred with two forks, and transfer to the pasta bowl.
  • Once dressing has cooled, stir in feta cheese. Mix into the pasta and top with the parsley. Serve cold.

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  • Tusharika 7 years ago
    Sounds tempting.....I love Italian dressing
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