Pour 1/2 cup champagne vinaigrette into a shallow dish. Add the chicken and turn to coat. Cover and marinate for 30 minutes. Grill over high heat until done, 4-5 minutes on each side (discard extra marinade). Cut into strips.

Meanwhile, boil pasta according to the directions on the package. Place peppers in the bottom of a colander; drain the cooked pasta over the peppers. Let sit 2 minutes, then return to the pot. Stir in chicken olives, feta, and oregano. Stir in 1/4 cup vinaigrette. Season with crushed red pepper flakes.

Serve with more feta and oregano, as desired.