Skinny Mediterranean Style Chicken And Pasta Food

ONE-POT MEDITERRANEAN CHICKEN & PASTA

Steps:

• Slice zucchini lengthwise and cut across into half moons. Cut tomatoes and red pepper into larger dice. Mince garlic. Set all aside.
• Cut chicken breasts into bite-size pieces (about 1 inch - 2.5 cm each.) Set aside.
• Add olive oil to a large pot set on medium high heat and heat for a minute or two. Add chicken and sauté for approximately 10 minutes until lightly browned. Stir occasionally.
• Add prepared zucchini, tomatoes, red peppers and garlic to the same pot. Sprinkle with basil, oregano, rosemary, sea salt and black pepper. Stir and sauté 5-7 minutes over medium high heat until vegetables are just tender crisp. Leave in pot but remove from heat.
• Meanwhile, bring chicken broth and white wine to a boil in a separate pot over medium high heat. Stir in the pasta and use a spoon to push pasta down so it is submerged in the broth to ensure even cooking. Reduce heat to medium and cook according to package directions and until pasta is just al dente as it will be heated more in the next step. Stir during cooking to prevent pasta from sticking.
• Remove one cup (250 mL) of broth from the pasta pot to a medium bowl and set aside. Stir in cornstarch and whisk until no lumps remain.
• Add pasta with remaining liquid and cornstarch mixture to the chicken and vegetables. Stir and cook over medium heat a few minutes or until sauce thickens.
• To serve, sprinkle with shredded parmesan cheese. Garnish with chopped parsley (optional garnish).

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook and drain pasta as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Cook sausage in oil until browned. Stir in cooked pasta, frozen peas and pesto. Cook about 5 minutes, stirring occasionally, until heated through.
• Top with cheese and tomato. Cook over medium-low heat about 3 minutes or until cheese is melted.

SKINNY MEDITERRANEAN CHICKEN PANINI

Steps:

• For the sandwich spread: In a small bowl, combine dried tomatoes and the boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Cover and process until smooth.
• Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Heat according to manufacturer's directions or preheat over medium heat. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.
• Spread the sandwich spread on cut sides of rolls. Place chicken on the roll bottoms. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place roll tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.
• Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet-it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)

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.

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.

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.

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.