More with Oregano and Zucchini

I had some leftover chicken from the Yogurt Marinated Chicken I posted a couple weeks ago. I decided to take it and chop it up into some pasta and have a Greek-ish pasta dish last night. Here's the recipe in case you're looking for ways to use up your Zucchini and Oregano from last week in a quick and easy meal. You could easily leave the chicken out and make this vegetarian. The boys ate this right up...

Boil pasta of your choice (I used whole wheat curly pasta).

While the water is boiling cut up a whole zucchini into bite sized pieces and brown up in a large saute pan  with some olive oil. Add a 28 oz can of San Marzano diced tomatoes (don;t drain them). Chop up 2-3 full stems of Oregano and add to the pan. Let this all come together and get juicy. I added a couple ladles of the pasta water to the pan also to get some juice going.

Then add about a cup or so of Feta cheese and the pasta and mix.

Simple and yummy with some good fresh favors.