Mediterranean Chicken and Pasta With Kalamata Olives Sun-dried Tomatoes And Pine NutsFrom waterlily 7 years ago
- Mediterranean chicken and pasta with kalamata olives, sun-dried tomatoes & pine nuts shopping list
- ½ - 1 cup sun-dried tomatoes, quartered with scissors shopping list
- ½ - 1 cup kalamata olives shopping list
- 2 boneless, skinless chicken breast halves, cut into bite sized chunks shopping list
- ¼ - ½ cup rosemary-Infused white wine vinegar shopping list
- ¼ c olive oil shopping list
- ½ small onion, chopped fine shopping list
- 2-3 cloves roasted garlic, mashed shopping list
- ½ t dried oregano or 1-2 t fresh oregano shopping list
- Coarsely cracked black pepper shopping list
- 1 green or red bell pepper, chopped shopping list
- 4 ounces crumbled feta cheese shopping list
- ½ - 1 cup pine nuts shopping list
- About 1 cup marinated artichoke hearts shopping list
- ½ - 1 cup fresh grated parmesan or asiago cheese shopping list
- 2-3 green onions, chopped shopping list
- 2 cups uncooked hearty pasta, like a gemelli or a penne shopping list
How to make it
- First, soak the cut-up sun-dried tomatoes. Reserve all the soaking water. Set aside.
- 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.
- 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.
- 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.
People Who Like This Dish 14
The Cookwaterlily Joplin, MO
The Rating4 people
This sounds amazing, I love this kind of dish. Thanks for posting.ruskingirl in Harrison Twp loved it
YES, YES ,YES, Love these flavors. Have my 5!grandmommy in Nashville loved it
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