Chicken And Chard Pasta Mediterranean Style Food

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

TOMATO-BASIL SPAGHETTI WITH BLACKENED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
• In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
• Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
• While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
• In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
• Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
• Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!

MEDITERRANEAN PASTA IN MINUTES

Steps:

• Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
• Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

MEDITERRANEAN PASTA RECIPE WITH CHICKEN

Steps:

• Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
• Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
• Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
• Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
• Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
• Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!

MEDITERRANEAN CHICKEN PASTA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides.
• Stir in contents of Pasta and Seasoning pouches and water. Reduce heat to medium; cover. Cook 7 to 9 min. or until pasta is tender.
• Remove chicken from skillet. Add dressing, tomatoes and onions to skillet; stir. Top with chicken; cover. Cook 5 min. or until heated through. Sprinkle with Parmesan, feta and oregano.

SKINNY MEDITERRANEAN-STYLE CHICKEN AND PASTA

Steps:

• In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
• Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

MEDITERRANEAN CHICKEN AND PASTA

Steps:

• Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside.
• In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
• Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta).
• Serve with the crumbled feta cheese.
• Great with a salad.

CHICKEN AND CHARD PASTA MEDITERRANEAN STYLE

Steps:

• Start water boiling for pasta, salt the water. Preheat oven to 400 degrees.
• Remove leaves of chard from stems. Chop stems into 1/2 inch pieces, and cut leaves into medium sized pieces.
• Heat large saute pan or pot over med high heat. Add 1 tbs olive oil and saute chicken until lightly browned. Do it in two batches if necessary. Remove chicken from pan.
• Add another tbs of oil to pan, add onion, chard stems and garlic. Saute until tender, about 5 minutes.
• Add wine, vinegar and rosemary to deglaze. Add the chard leaves and cook until wilted and liquid is reduced, about 6-8 minutes.
• Meanwhile, add pasta (I use rotini) and cook according to package directions, make sure to cook al dente.
• Add cooked pasta to other ingredients, along with about 1/4 cup of the pasta water. Cook an additional 3-4 minutes, and stir to combine.
• Add olives, cherry tomatoes and salt and pepper. Mix and pour mixture into large baking dish, top with bread crumbs and parmigiana. Drizzle lightly with olive oil and put in oven for 15-20 minutes - just until bread crumbs are browned.
• Let cool for just a couple minutes before serving.