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Man, oh, man, was I tired tonight. I spent the entire day on Canva, trying to figure out how to create “long pins.” If you are a blogger over 50, you may understand. And my sciatica was killing me. All I wanted was a hot bath and a cold wine.
But being the dedicated blogger (oh, yeah, and wife) that I am, I forged ahead with this dinner. It really took only a few minutes and tasted so good.
This recipe comes from Tyler Florence (one of my very favorite chefs, ever). I do tweak it a bit (naturally). In the winter I don’t have fresh basil, so after sauteeing the chicken strips, I toss them in enough pesto to coat. I also didn’t have any artichokes – no biggie.
Secondly, I use only half of the feta he calls for, and I omit the cream. I also use my own sundried tomatoes from the garden, and they aren’t packed in oil Gotta keep this halo of mine nice and shiny!
I also use whole grain angel hair pasta. I don’t care for most whole grain pasta, but it’s fine with angel hair.
Mediterranean Pasta in Minutes (Tyler’s original version)
One pound skinless, boneless chicken breasts, sliced diagonally
3 Tablespoons extra virgin olive oil
1 (8 ½ ounce) jar sun-dried tomatoes, julienned (1 cup)
2 Tablespoons garlic, minced
1 pound angel hair pasta
¼ cup fresh basil
1 (8 ½ ounce) can artichoke hearts in water, drained and quartered (1 cup)
½ cup Kalamata olives, pitted
6 ounces feta cheese, crumbled
¼ cup heavy cream
2 teaspoons dried oregano
Salt and Pepper, to taste
Freshly grated parmesan
A word of warning about Kalamata Olives! I buy the type that says “sliced and pitted.” Uh, unless you love going to the dentist for yet another crown, I suggest that you check each and every olive half. Those machines have been known to miss a pit or two. So, carefully check your olives!
Heat a large stock pot of water until boiling. Prepare angel hair pasta according to package directions for al dente pasta.
Heat a large skillet on medium. Add 3 Tablespoons olive oil to the hot pan. I used my garlic oil, so I didn’t need to add actual garlic to the recipe.
Brown chicken strips until no longer pink – about 3 minutes each side.
Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute (let the feta melt a bit), then stir in the cream.
Drain pasta and transfer to a large pasta bowl. Add the chicken mix to the pasta and toss.
Season with oregano, salt and pepper before serving.
Doesn’t get much easier than that, right?
Enjoy – Vicky