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Makes four servings 6 ounces dry whole grain penne or rotini pasta 1 cup cooked chicken breast meat, cut into bite-size pieces 1 cup grape tomatoes, quartered 24 pitted Kalamata olives, or your favorite variety, coarsely chopped 1/4 cup Pompeian Extra Virgin Olive Oil 4 medium garlic cloves, minced 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled 1/8 to 1/4 teaspoon crushed red pepper, optional Salt and pepper to taste 2 ounces feta cheese, crumbled (1/2 cup)

Cook pasta according to package directions. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired. Serve.