stretching a box of pasta for a few meals is one of my specialties, and i just sort of threw together a yummy dish by adding a ton of amazing Mediterranean ingredients with just a little bit of pasta to make a healthy dish on a budget. so here is my recipe for Meditteranean chicken pasta.
1. i baked my boneless skinless chicken breasts at 400 degree's for about 20 minutes. i seasoned them with smoked paprika, salt, pepper, olive oil, garlic, and a touch of tuscan seasoning mix.
2. i then chopped up kalmata olives, cherry tomatoes, and roasted peppers.. i make my own roasted peppers but feel free to use ones from a jar, and the oil from the peppers is going to be a nice addition to the pasta. itll make the noodles shine. crumble up some feta.. i used about 1/4 cup for 4 servings. the feta adds a nice salty creamy texture in addition to the saltiness and freshness of the olives.
3. bring your pasta to a boil, i used linguine because that is what i had in my pantry, but use whatever shape you like and if you want to switch our regular flour pasta for whole wheat or gluten free please do so.
4. drain pasta almost completely, leave a tad of the starchy water in with the noodles and place back on the burner (turn to low) add in your chopped veggies and let this cook down until your tomatoes get soft and sort of begin to get juicy. the tomato juice and the oil mixed with the pasta water will make a nice light coating on your pasta.
5. remove the chicken from the over and give it a coarse chop, about the same size as your tomato and add that in with all its yummy cooking juices to the pot. the oil and seasonings that the chicken was baked in will add an additional layer of flavor. just before service add in the feta and of course sprinkle a little extra feta on top for good luck!
No comments:
Post a Comment