1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tsp course Kosher Salt
1/2 tsp Pepper
3/4 tsp Dried Oregano
1 Tbsp Olive Oil
1 1/2 Tbsp Balsamic Vinegar

1 Pint Cherry Tomatoes
3 cloves Garlic, minced
3 oz Kalamata Olives, pitted and sliced

14.5 oz Box Farfalle Pasta (I use Barilla Plus), Cooked to package directions
2 tbsp Butter
3 tbsp Extra Virgin Olive oil
Large pinch Pepper
Large pinch Course Kosher Salt
3 1/2oz crumbled Feta Cheese