Martin’s Family Fruit Farm — Fiddlehead Pasta Toss

Ingredients

• 6 tablespoons olive oil, divided
• 6 cups cooked Rotini or Bowtie pasta
• 2 cups cooked, chopped chicken
• 1 pint fiddleheads
• 1 pint fresh cleaned mushrooms, quartered
• 1—2 cloves fresh garlic, minced
• ½ cup feta cheese, cubed or crumbled
• 1 cup grape tomatoes (cut in half if large)
• Salt, pepper and Greek herbs to taste
• 2 tablespoons lemon juice or balsamic vinegar