Martin’s Family Fruit Farm — Fiddlehead Pasta Toss
“The Poultry Place’s souvlaki chicken strips are fabulous in this! The Poultry Place is just across the road from Martin’s on…
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Cooking tools:
- Stove
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- Colander
- Chef's knife
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- Wooden spoon
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- Measuring spoon
- Mixing bowl
- Serving bowl
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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
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