Greek Ziti

Ingredients

• 1.5 cups cherry tomatoes halved
• 1 cup chicken broth low-sodium homemade canned
• 0.8 cup feta cheese crumbled
• 3 tablespoons parsley fresh chopped
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 2 teaspoons oregano dried
• 1 teaspoon salt 
• 3  chicken breasts boneless skinless cut into 1/2-inch cubes ( 1 pound in all)
• 0.5 pound ziti 

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4 minutes. Stir in the chicken cubes, cover the pan, and remove it from the heat.
2. Let the chicken steam in the hot broth until just done, about 8 minutes.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes.
4. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes.
5. Wine Recommendation: The acidity of the feta cheese and the lemon juice in this dish will work best with a light, fruity, just plain gulpable red wine. If you're feeling adventurous, try a Greek one such as Demestica.