Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chicken Mediterranean
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½ pound skinned and boned chicken breast halves, cut into cubes |
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4 garlic cloves, minced |
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2 tablespoons olive oil |
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1 (14.5 ounce) can diced tomatoes, undrained |
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¼ cup kalamata olives, pitted and chopped |
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½ teaspoon dried parsley flakes |
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½ teaspoon dried basil |
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½ teaspoon dried oregano |
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1/3 cup crumbled feta cheese |
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4 ounces penne pasta, cooked |
Combine first three ingredients in tupperware, seal, and chill two hours.
Cook chicken mixture in skillet over medium heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next four ingredients to skillet. Reduce heat and simmer, stirring often, seven minutes.
Return chicken to skillet. Sprinkle with feta cheese, remove from heat, cover, and let stand five minutes.
Place cooked pasta in bowl and top with chicken mixture.
NOTE: This is a recipe size for two, but it would serve more. We each had two helpings and there is enough left for Michael for lunch one day. I cooked it in a three quart calphalon skillet but it was really too big. Next time I’ll use a smaller one. This, like the soup, came from January 2001 Southern Living. And to double it, it says to double everything except the tomatoes and still just use one can.