- Cook pasta al dente according to package directions. Drain; rinse with cold water; drain again. Return to pot.
- Meanwhile, coat a large skillet with nonstick cooking spray and place over medium-high heat. Add chicken; cook 12–15 minutes or until no longer pink (165°F), turning once. Transfer chicken to a cutting board, and chop.
- Add chicken, tomatoes, onion, bell pepper, dressing, lemon juice and seasoning to pasta in pot. Toss to coat. Transfer to a large serving bowl. Sprinkle with crumbled feta, if desired. Cover and refrigerate 1 to 24 hours before serving.
Per serving: 365 calories, 14g fat, 3g saturated fat, 80mg cholesterol, 360mg sodium, 57g carbohydrate, 2g fiber, 4g sugars, 24g protein