Mediterranean Chicken Recipe

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I made this Mediterranean Chicken for dinner Saturday night and think that it’s a real keeper. It had been quick, easy and flavorful and was perfect served using a basic green salad.

I found it because I had been flipping throughSouthern Living: Our Readers Top-Rated Recipes;(a cook book I hadn’t opened in a number of years, and it is a pity since everything I’ve tried out of it was good) looking for ideas for something that would be quick, very easy and yummy and feel as if I hit the jack pot!

It involves things that I tend to have onhand – boneless skinless chicken breasts, olive oil, roasted diced tomatoes, kalamata olives, dried spices, feta pasta and cheese – not anything too unusual.

I made a couple of modifications to the recipe to accommodate your own tastes. The recipe shows you just add the feta at the very end, pay and allow it to stand for a few minutes, which will be Shawarma, Falafel and Kabobs in Falls Church yummy if you like feta cheese. But as my husband isn’t a fanatic, I left it out and put it available within an optional topping. I also employed an additional can of diced tomatoes since I enjoy my pasta dishes on the saucy side, particularly when I understand there’ll be leftovers needing reheating. (It keeps them from drying out.) I substituted the dried skillet with 1 tablespoon of used and fresh 2 teaspoons of dried Italian herb mixture instead of the dried basil and oregano. Additionally, I used Ronzoni Healthy Harvest penne, since it had been that which exactly was what was at the pantry.

If you are like me, always on the lookout for fast easy chicken recipes, that one ranked two thumbs up in our residence.

Mediterranean Chicken Recipe

Serves 4

1 lb boneless, skinless chicken breast, cut into 1 inch cubes

4 garlic cloves, minced

2 tablespoons olive oil

2 (14.5 ounce) cans diced tomatoes, undrained

1 tsp dried parsley flakes (or 1 tablespoon fresh)

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

8 oz penne pasta (white or whole wheat)

Bring a large pot of water to boil for cooking the pasta.

Meanwhile heat the oil in a skillet over medium-high heat. Add the chicken and garlic and cook, stirring until chicken is done, about 8 minutes. Remove the chicken from the skillet. Add the berries, herbs and olives to the skillet. Reduce heat and simmer, stirring regularly, for approximately 8 to 10 minutes.

As the sauce simmers and after the pasta water comes to a boil, then slowly add a big handful of salt into the boil water and then cook the pasta in accordance with the package instructions. When it’s done, drain.

Once the sauce has simmered for approximately 8 to 10 minutes and then thickened upward, return the chicken to the skillet, stirring to combine. Stir together with the feta cheese and then remove from the heat. Cover and let stand five minutes. Serve directly across the pasta (or stir the pasta to the chicken mix and function).

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