Recipe

Bowtie Chicken Zervos Recipe

	Waterlily / All my dishes 8 months, 2 weeks ago I had a hankering for chicken piccata last night, but I had no capers. I thought about substituting chopped kalamata olives instead. While fishing the olives out of my fridge I kept noticing other yummy ingredients. The result was nothing at all li... More Prep:10m Cook:20m Servings:4	Waterlily
	mediterranean lemon oregano basil kalamata olive salty

Does this look good? Yeah! / Nope

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Ingredients

2 boneless, skinless chicken breast, cut into 4 tenderloins for faster cooking

About 1 1/2 cups uncooked, chunky pasta. I used bowtie.

1/4 of a medium onion, cut into wedges

1/3 - 1/2 cup mushrooms (any type, sliced

1 large clove garlic, smashed

1/4 of a large bell red bell pepper, cut into matchsticks

4-5 marinated artichoke hearts, cut in half

1/4-1/3 cup kalamata olives, chopped

1/3 cup pine nuts (if you're feeling all kitchen-happy, go ahead and toast them!)

Several handfuls of baby spinach or chopped regular spinach

1/3 cup halved sun dried tomatoes or equal quantity of canned or fresh diced tomatoes.

About 1 1/2 cups uncooked pasta of your choice - I like something chunky like bowtie or gemelli for this

juice of 1/2 lemon

salt and pepper

oregano

basil

Enough olive oil for cooking

1/4 cup dry white wine

Directions

Bring water to a boil and cook the pasta. Try to time things so that the pasta is done just before the rest of the dish.

Heat a bit of olive oil in a large skillet over medium high heat and toss in the chicken. Season with salt, pepper and oregano. Cook until it's done and set aside. I prep all the veggies while the chicken is cooking.

Add a bit more oil to the pan and toss in the onions. Allow them to cook a bit before tossing in the mushrooms and garlic, and then the peppers.

Taste, and season with salt, pepper, oregano and basil to your taste.

While these vegetables are cooking, slice the chicken into bite sized pieces. I like to cook it first because I think it stays moister that way.

When the vegetables are cooked to your liking, add the artichoke hearts, olives, pine nuts, tomatoes, spinach, white wine and lemon juice.

Cover and allow the spinach to steam briefly. Taste, adjust seasoning if necessary.

Add the chicken and pasta to the skillet, toss to combine.

I like to serve this with a bowl of feta cheese crumbles on the table for each diner to garnish their own plate with.

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