The Recipe I Promised . . .

Mediteranean Cavatappi and Green Beans

(GREAT time to go to the Farmer's Market and get some beans and red onion!)

1 lb. cavatappi pasta (or any other you choose)
3ish boneless, skinless chicken breasts, chopped in small bite-size pieces
handful of fresh green beans, chopped into inch lengths
1/2 to 1 red onion, chopped small but not minced
Juice of 1-2 lemons
3-4 sprigs of fresh oregano, finely chopped/minced
2-4 cloves garlic, grated or chopped/minced
1/2-1 cup feta
s & p
extra virgin olive oil (or as Rachael Ray says, EVOO)
Reserved pasta cooking water

Cook pasta according to al dente directions. Make sure you salt the water when it comes to a boil and reserve 1-2 cups/ladle fulls of the pasta cooking water. In the meantime . . . Heat up a large skillet add 1-2 turns of the pan of EVOO. Cook chicken till mostly cooked and remove from pan and set aside. Add some more evoo if needed and then saute onion till almost soft and add garlic, s&p, then green beans. Green beans take a little while to saute. May need to cover the pan and add a little water to steam for 4 or so minutes. This is a little tricking cause you want a little bite left to them. Uncover to cook off most the water.

Then when pasta is done add drained pasta, chicken, oregano, s & p (to taste) and some pasta cooking water, squeeze one lemon at a time (to taste). Stir up till all flavors combine and right before serving stir in the feta. It starts to melt into the sauce and coats the pasta nicely, but make sure there are still a few chunks to bite into, YUMM!

Sorry the recipe isn't more scientific and specific, but it really depends on your tasting and how strong you like your flavors.

Did I miss anything?

ENJOY! Let me know if you try it and if you changed it a bit. Curious to see what you would do to change it . . . maybe add some red pepper flakes, olives, or another veggie?