• Bring a large pot of lightly salted water to a boil. Add rigatoni and cook 11 minutes or as per package directions. Drain, reserving 1/2 cup of the pasta water.

  • Meanwhile, toss chicken with 2 tbsp of the oil from the feta. Heat a large stainless steel skillet over medium-high heat. Add chicken and cook 4 to 5 minutes, until no longer pink.

  • Stir in tomatoes, olives and oregano and heat through. Remove from heat and toss with rigatoni, feta cheese, 1/4 cup (or more) of the pasta water, the lemon juice and zest, pepper and salt.

Nutrition Facts

577 calories; 23 g total fat; 54 mg cholesterol; 938 mg sodium. 59 g carbohydrates; 29 g protein;