4 boneless skinless chicken breasts (or equivalent in leftover smoked or grilled chicken)
1 pkg linguini noodles
1 large onion
3 large or 4 medium tomatoes
Extra virgin olive oil
1 can whole black olives
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Let's Make It
Boil chicken and pasta (separately) until done.
While boiling, chop onion and tomato. Shred cooled chicken.
In a large non-stick skillet (med-high heat) add 3 Tbsp. olive oil and onions. Cook until tender and add tomatoes. When tomatoes are quite wilted, add shredded chicken and 1/3 cup balsamic vinegar.
Reduce heat to medium and cook for about 20 minutes, adding vinegar and/or olive oil to keep wet. Toss chicken mixture and black olives with linguini, again you may need to add olive oil and/or vinegar. Top servings with crumbled Feta cheese.