Mediterranean Pasta

Mediterranean Pasta

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Mediterranean Pasta - Sooo good! Make this tonight!

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!

Tyler Florence's Meditteranean Pasta in Minutes

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)

Serves 4

One pound skinless, boneless chicken breasts, sliced diagonally

Pesto, optional

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.

Tyler Florence's Meditteranean Pasta in Minutes

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?

Tyler Florence's Meditteranean Pasta in Minutes

Cheers!

Enjoy – Vicky

 

 

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2 thoughts on “Mediterranean Pasta”

  • Oh man, we are running along the same lines! Not with the great cooking – it does look good! I spent time with the canva app this week. I finally figured out how to use it without too much effort and I was excited to make my first long pin with it. I posted it and don’t ya know Pinterest brings up “related or similar” pins and under that I could see the same graphic in 3 other pins! I thought I changed it enough to make it my own. I didn’t 🙂 Still learning, right? BTW, I am going to share this recipe with my daughter that loves to cook. Maybe she’ll make it for me next week!

    • Hey, Nisi, I finally figured out how to get a long pin that I like, download it, insert it into my post and then go to Text version and hide it. That way, it’ll show up on my list of various photos (so I can pin it) but it doesn’t show up on the blog. Cool! I am so proud of myself, I can’t tell you.

      Now I’ll have go to back and create more long pins and re-pin them. I have a few months left before the gardening obsession kicks in!

      Have a great weekend! I doubt I can help you, but if you have questions about this, just let me know! Vicky

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