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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mediterranean Pasta in Minutes Recipe

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This recipe for Mediterranean Pasta in Minutes is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 lb. skinless boneless chicken breasts, sliced diagonally. (I buy Kroger Savory style roasted whole chicken and remove from the bone and freeze for use in dishes like this one…I think the flavor is better and not as dry as chicken breasts can sometimes be) Quick and easy too.
1 (8.5 oz jar) sun dried tomatoes, julienned
2 tablespoons minced garlic
1 lb. Angel Hair or Penne pasta (your homemade would be yummy)
¼ cup fresh basil
1 (8.5 oz) can artichoke hearts in water, quartered and drained
½ cup kalamata olives (I use regular black or green)
6 oz. feta cheese, crumbled (I use sheeps milk feta..Valprasio brand…sold at Meijer
¼ cup heavy cream
2 tsp. dried oregano
Salt and pepper to taste
Directions:
Directions:
Boil water for pasta. Heat oil in skillet over medium heat. Brown chicken strips until no longer pink..about 3 minutes. (I use as much chicken from my roasted chicken as needed) Add sun-dried tomatoes and garlic to skillet. Saute for 2 min. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Add basil, artichoke hearts, olives and feta cheese to skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken sauté to the pasta and toss…or toss all together in your skillet. Season with oregano, salt and pepper before serving.
Personal Notes:
Personal Notes:
This is a Tyler Florence Recipe

 

 

 

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