|See all the herbs and vegetables mixed in with the chicken and cheese?|
Greek-style Chicken Pasta
Cook 1-pound short Pasta, according to package directions.
While the water is boiling and the Pasta is cooking, make the sauce.
Cut a large boneless Chicken breast into 1/2 cubes.
In a large ziploc bag, toss the cubes of Chicken with 1/4 cup flour and 1/2 teaspoon Greek Seasoning.
In a medium saucepan, over medium heat, saute 3 cups fresh Tomatoes, quartered, in 2 Tablespoons Olive Oil.
Sprinkle with a little Salt & Pepper.
When Tomatoes break down, remove from heat and process through a food mill fitted with a medium plate.
Rinse out the pan and return to medium heat.
3 Tablespoons Olive Oil
2 stalks Celery, finely sliced
2 Carrots, finely diced
1 Onion, finely diced
2 Zucchini, finely diced
Salt & Pepper
1 teaspoon Greek Seasoning
Cook vegetables, stirring often, until they begin to soften.
Pour tomato sauce into vegetables and taste for seasoning.
Then stir in 1/2 cup sliced Kalamata Olives
While the vegetables are cooking, cook the Chicken in another pan.
In a large saucepan, over medium-high heat, pan fry the coated chicken in 3 Tablespoons Olive Oil.
Reserve extra flour to thicken the sauce.
Once the Chicken is cooked through, about 10 minutes, add the reserved flour to the pan.
Deglaze the pan with 1 cup Red Wine.
The add 1 – 2 cups Chicken Broth until sauce reaches desired consistency.
Add vegetable sauce to the pan, stirring to blend completely.
The toss sauce with cooked pasta.
Ladle into bowls and top generously with crumbled Feta Cheese.
|We saw this octopus at the Channel Islands Harbor!|