Mediterranean Chicken Recipes

Serves 4

• 1 pound boneless, skinless chicken breast, cut into 1 inch cubes
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1/2 cup kalamata olives, pitted and chopped
• 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2/3 cup feta cheese
• 8 ounces penne pasta (white or whole wheat)

1.  Bring a large pot of water to boil for cooking pasta.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic and cook, stirring occasionally until chicken is cooked through, about 8 minutes. Remove chicken from pan. Add tomatoes, olives and herbs to skillet. Reduce heat and simmer, stirring often, for about 8-10 minutes.
3.  While the sauce simmers, and when the cooking water is boiling, slowly add a large handful of salt to boiling water and cook pasta according to package directions. When finished, drain.
4.  When sauce has simmered for about 8-10 minutes and thickened chicken back into skillet, stirring. Sprinkle with feta cheese and remove from heat. Cover and let stand 5 minutes. Serve immediately over pasta (or mix the pasta into chicken mixture and serve).

By Martha McKinnon