Wednesday, August 8, 2012

Mediterranean Chicken and Pasta

You know that question people ask, "If you had to pick one food to live off, what would it be?" my answer is always Mediterranean.  I seriously LOVE it!

In this dish, the flavors are indescribably delicious!  The ingredients just blend together so perfectly.  This is definitely a must try recipe! 
 
Mediterranean Chicken and Pasta
Serves: 4  |  Prep time: 5 minutes  |  Cook time: 15 minutes

Ingredients
 
1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces*
3 garlic cloves, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon dried oregano, crushed
1 7-ounce jar roasted red peppers, drained and cut into strips
1/4 cup pitted Kalamata olives, sliced
3 cups cooked pasta (any style), I used bow-tie
1/4 cup crumbled feta cheese


*This dish is easily vegetarian modifiable by leaving out the chicken and adding more red peppers and artichokes, if desired. 
 
Directions
 

Cut the chicken into bitesize pieces and the garlic into thin slices. 


In a large skillet, heat oil over medium-high heat; add chicken and garlic.  Cook and stir until chicken is brown.

Drain artichoke hearts over a bowl, reserving the marinade, and chop them.  
drain artichokes in a strainer OVER a small bowl
reserved marinade
Cut the peppers into thin slices and the olives into slices as well, set aside. 

Add the reserved artichoke marinade, broth, wine, and dried oregano.  Bring to a boil; reduce heat. Simmer, covered, 10 minutes.

Stir in chopped artichokes, roasted peppers, and olives.

To serve, spoon chicken mixture over pasta.  Sprinkle with feta cheese.

Listening to: The Be Good Tanyas - House of the Rising Sun  Pin It

2 comments:

  1. Mmm this looks wonderful! I love roasted peppers and feta in anything. This is a great combination of Mediterranean tastes.

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  2. LOVE ARTICHOKE HEARTS!! AND FETA! YUM YUM! THANK YOU!

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