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Mediterranean chook Recipe

Mediterranean chook Recipe

Mediterranean chook Recipe

I made this Mediterranean chicken for dinner Saturday night time and assume it is a actual keeper. It turned into short, smooth and scrumptious and become perfect served with a easy green salad.

i discovered it as i was flipping throughSouthern residing: Our Readers pinnacle-Rated Recipes;(a cookbook I hadn’t opened in a couple of years, which is a shame considering that the whole thing i have tried from it has been true) looking for ideas for some thing that would be quick, Zaatar Free Sample easy and attractive and sense like I hit the jackpot!

It known as for components that I tend to have reachable – boneless skinless fowl breasts, olive oil, canned diced tomatoes, kalamata olives, dried spices, feta cheese and pasta – nothing too unusual.

I made a few adjustments to the recipe to deal with our tastes. The recipe shows that you upload the feta on the give up, cowl and allow it stand for a few minutes, which might be scrumptious if you want feta cheese. but when you consider that my husband isn’t a fan, I left it out and put it at the desk as an optional topping. I extensively utilized an extra can of diced tomatoes in view that i love my pasta dishes on the saucy side, specifically after I recognize there will be leftovers requiring reheating. (It keeps them from drying out.) I replaced the dried parsley with 1 tablespoon of clean and used 2 teaspoons of dried Italian herb mix in place of the dried basil and oregano. I also used Ronzoni wholesome Harvest penne, because it changed into what was what become inside the pantry.

If you’re like me, constantly looking for short clean chicken recipes, this one ranked two thumbs up at our residence.

Mediterranean chicken Recipe

Serves 4

1 pound boneless, skinless chook breast, cut into 1 inch cubes

four 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 clean)

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)

carry a big pot of water to boil for cooking the pasta.

in the meantime warmness the oil in a massive skillet over medium-excessive warmth. upload the chook and garlic and cook, stirring every now and then until chook is completed, approximately eight minutes. remove the hen from the skillet. add the tomatoes, olives and herbs to the skillet. reduce warmness and simmer, stirring often, for about 8 to ten mins.

even as the sauce simmers and as soon as the pasta water comes to a boil, slowly add a huge handful of salt to the boiling water after which cook the pasta consistent with the bundle commands. whilst it is accomplished, drain.

as soon as the sauce has simmered for about eight to ten mins and thickened up, go back the hen to the skillet, stirring to mix. Sprinkle with the feta cheese and dispose of from the heat. cover and allow stand 5 mins. Serve right away over the pasta (or stir the pasta into the fowl combination after which serve).

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