- 1 lb. Pappardelle’s Italian Pesto Blend
- 1 rotisserie chicken, shredded
- 10 oz. feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped coarsely
- 3 tablespoons Bella Sol California Extra Virgin Olive Oil
- Sea salt
- Freshly ground black pepper
- Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
- In a large serving bowl, add pasta. Mix in all ingredients. Season with sea salt and pepper.