Bowtie Chicken Zervos
From waterlily 15 years ago
- 20 minutes to make
- Serves 4
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. Read more The result was nothing at all like chicken piccata, but it sure was good! See less
Ingredients
- 2 boneless, skinless chicken breast, cut into 4 tenderloins for faster cooking shopping list
- About 1 1/2 cups uncooked, chunky pasta. I used bowtie. shopping list
- 1/4 of a medium onion, cut into wedges shopping list
- 1/3 - 1/2 cup mushrooms (any type, sliced shopping list
- 1 large clove garlic, smashed shopping list
- 1/4 of a large bell red bell pepper, cut into matchsticks shopping list
- 4-5 marinated artichoke hearts, cut in half shopping list
- 1/4-1/3 cup kalamata olives, chopped shopping list
- 1/3 cup pine nuts (if you're feeling all kitchen-happy, go ahead and toast them!) shopping list
- Several handfuls of baby spinach or chopped regular spinach shopping list
- 1/3 cup halved sun dried tomatoes or equal quantity of canned or fresh diced tomatoes. shopping list
- About 1 1/2 cups uncooked pasta of your choice - I like something chunky like bowtie or gemelli for this shopping list
- juice of 1/2 lemon shopping list
- salt and pepper shopping list
- oregano shopping list
- basil shopping list
- Enough olive oil for cooking shopping list
- 1/4 cup dry white wine shopping list
How to make it
- 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.
People Who Like This Dish 6
- danawitczak Grand Rapids, Michigan
- chefmeow Garland, TX
- bluewaterandsand GAFFNEY, SC
- juels Clayton, NC
- minitindel THE HEART OF THE WINE COUNTRY, CA
- irishiz Annapolis, MD
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
- crabhappychick Pittsburgh, PA
- waterlily Joplin, MO
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The Rating
Reviewed by 6 people-
Sounds great to me nice job i love it !!!!
thank you
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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You sure keep some yummy ingredients in your fridge! This sounds wonderful!
juels
in Clayton loved it
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Think I'll be making this one this coming week! Lovely combo of flavors, hon!
crabhappychick
in Pittsburgh loved it
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