This recipe comes from my sweet friend Rhonda who always seems to have the best recipes to share! She made this for us for a dinner and served it with crusty bread and salad. It has since become a tried and true favorite in our house. The 13.75 year old asked why I don't make this more often as it is one of his favorites.
Kalamata Olives, chicken, artichoke hearts, tomatoes with basil and oregano, garlic, onion, pasta noodles, red pepper and seasonings all swirled together to create a great flavor combo.
Mediterranean Chicken Pasta
Ingredients:
8 ounces Farfalle (bowtie) or other uniquely-shaped pasta
1 can (14 ounces) artichoke hearts in water, drained and coarsely chopped (I have also successfully used frozen hearts)
1/2 cup red onion, chopped
1 small green bell pepper, chopped
1/4 cup pitted Kalamata olives (you can also use pitted ripe olives but I like the Kalamata best)
2 Tablespoon olive oil, divided
2 garlic cloves, pressed
1 can (14.5 ounce) diced tomatoes with basil, garlic and oregano, undrained
1/2 teaspoon salt
2 ounces (1/4 cup) parmesan or feta cheese, grated
2 chicken breasts
Instructions:
1. Cook pasta. Chop vegetables. Heat 1 Tab. of the oil over medium heat. Stir fry chicken breasts 2-3 minutes per side and remove chicken from skillet.
2. Heat 1 Tab. of oil over medium heat. Press garlic into skillet. Stir fry 15 seconds. Add onion and pepper and stir fry 2 - 3 minutes. Add olives, artichokes, tomatoes with juices, and salt. Heat 1-2 minutes, stirring gently.
3. Remove from heat and stir in pasta. Sprinkle with cheese.
This can also be made as a vegetarian entree by eliminating the chicken.
