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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 6 |
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I created this recipe one night using a few of our favorite ingredients when we had a taste for Greek. Add a nice salad. Dine out on a screened porch for a delightful time.You can add a second can of tomatoes if you like saucier. Just be sure to use alot of Tuscan Seasoning for best flaovr. Note: I can no longer find the Spice Island Tuscan Seasoning so I'm still working on substitute combo. Ingredients:
2 boneless skinless chicken breasts |
1 (14 ounce) can artichoke hearts, i use vigo, quartered |
1 (14 1/2 ounce) can diced fire-roasted tomatoes, i use muir glen |
2 garlic cloves, minced |
1 (170 g) can large olives, sliced, i use lindsay |
1 (8 ounce) package feta cheese, crumbles |
1 (14 1/2 ounce) package barilla plus penne |
2 tablespoons olive oil |
Directions:
1. Dice up chicken breast. Use Spice Islands Tuscan Chicken Seasoning grinder apply alot and just a few turns of McCormick Peppercorn Medley grinder. Let marinade several hours or overnight. You can add a splash of white wine if you like.
2. Heat water and cook pasta according to package directions.
3. Heat oil in skillet over medium heat and add diced seasoned chicken and saute till lightly browned, add garlic for few minutes. Pour in tomatoes and artichoke hearts, lower heat and simmer for 15 minutes.
4. Drain pasta and place portion in bowl, top with chicken, tomato and articoke mixture.
5. Place bowls of sliced olives and feta cheese for toppings to taste.
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