1lb rotini pasta
½ - 1 lb chicken breast marinated in Italian dressing for 4 + hours
½ C basil
1 T mint
4 cloves garlic
One can of whole peeled tomatoes drained
1 tsp salt and pepper
¼ t Tobasco or dried red pepper seasoning (I prefer the red pepper, it gives it a little zing)
1 C olive oil
½ lb Feta cheese cubed or crumbled
½ C parmesan cheese grated
Mix all ingredients, except olive oil, in a food processor. Stir in olive oil. Let sauce sit for at least 4 hours.
Cook pasta and toss with cheeses and ½ cup of sauce. Let the mixture sit until cheeses melt (several minutes). Add remaining sauce, or as much as you’d like and serve. Dish should be warm or at room temp.