Summer Stone Fruit Pasta Salad

1. Add all marinade/dressing ingredients to a small bowl and whisk until emulsified.

2. Divide dressing in half and add half to a ziplock bag with chicken breasts for marinating 30 minutes minimum.

3. Cook marinated chicken in a skillet with olive oil for 6-7 minutes per side until internal temperature reaches 165°F.

4. Boil water and cook pasta according to package instructions, drain, and return to pot.

5. Add arugula and a drizzle of olive oil to pasta, stir until arugula wilts.

6. Pit cherries, dice peaches, and divide pasta/arugula mix into containers.

7. Top pasta evenly with cherries, peaches, feta, and remaining dressing.

8. Vacuum seal containers to lock in freshness for storing.