Chicken Mediterranean 2 or 3 skinned and boned chicken breasts, cut into cubes 3 garlic cloves, minced 2 T olive oil 1 (14 ½ -oz.) can diced tomatoes, undrained ¼ cup kalamata olives, pitted and chopped ½ tsp dried parsley flakes ½ tsp dried basil ½ tsp dried oregano 1/3 cup crumbled feta cheese 4 oz penne pasta, cooked Combine first 3 ingredients in a zip-top freezer bag. Seal and chill 2 hours. Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes. Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta. |
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