Mediterranean Chicken And Pasta With Kalamata Oliv... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This dish strikes a balance of several strong flavors with a Mediterranean accent. Ingredients:
mediterranean chicken and pasta with kalamata olives, sun-dried tomatoes & pine nuts |
1/2 - 1 cup sun-dried tomatoes, quartered with scissors |
1/2 - 1 cup kalamata olives |
2 boneless, skinless chicken breast halves, cut into bite sized chunks |
1/4 - 1/2 cup rosemary-infused white wine vinegar |
1/4 c olive oil |
1/2 small onion, chopped fine |
2-3 cloves roasted garlic, mashed |
1/2 t dried oregano or 1-2 t fresh oregano |
coarsely cracked black pepper |
1 green or red bell pepper, chopped |
4 ounces crumbled feta cheese |
1/2 - 1 cup pine nuts |
about 1 cup marinated artichoke hearts |
1/2 - 1 cup fresh grated parmesan or asiago cheese |
2-3 green onions, chopped |
2 cups uncooked hearty pasta, like a gemelli or a penne |
Directions:
1. First, soak the cut-up sun-dried tomatoes. Reserve all the soaking water. Set aside.
2. For the marinade, combine the vinegar, 2 T of the tomato-soaking water, 2 T of Kalamata olive brine, 2T olive oil, the chopped onion, oregano, pepper, and one of the mashed roasted garlic cloves. Marinate the chicken for about thirty minutes.
3. Cook the chicken in its marinade in a large heavy skillet. When the chicken is nearly cooked, toss in the bell pepper and garlic, continue cooking, turning frequently. Meanwhile combine the remaining tomato-soaking water with enough plain water to cook the pasta. Add a pinch of salt and bring to a boil in a large pan, add pasta. When pasta is al dente, drain and toss with a dash of olive oil. Add the chicken, peppers, and garlic and all remaining ingredients. Toss lightly and serve immediately with a salad of cucumbers and tomatoes. A Sauvignon Blanc is very nice with this.
4. I change this recipe depending on my taste at the moment as well as what I have on hand. It’s equally good with fresh tomatoes and “regular” black olive, but the taste is very different.
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