"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Chicken Pasta Salad Recipe

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This recipe for Mediterranean Chicken Pasta Salad, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Diefenthaler
Added: Saturday, February 12, 2005


4 boneless skinless chicken breasts
2 tsp olive oil
1/2 tsp dried oregano
Salt and Pepper to taste
1 c pasta, any type (8 oz)
1/4 c black olives, sliced
1/4 c cucumber, sliced
1/4 c feta cheese, crumbled
1 large tomato, chopped
1/4 c parsley, chopped
1/4 c marinated artichokes, drained

3 T lemon or lime juice
1/2 c olive oil
1/4 c red onion, minced
1 tsp dried oregano
cayenne pepper to taste

To prepare dressing, combine all dressing ingredients and set aside. Rub chicken breasts evenly with olive oil and sprinkle with oregano, salt and pepper. Cook chicken in skillet on medium heat for 12 to 15 minutes, turning once, until cooked through. Cover and set aside. Cook pasta according to package directions. Add remaining ingredients and too gently with prepared dressing. Slice the chicken breats and serve on top of pasta.




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