Do you have leftover Sunday? We do. Our refrigerator ends up full of odd-sized containers with leftovers from almost every night’s meal and on Sunday we get them all out and have quite the Tupperware buffet. That’s not particularly a bad thing, but sometimes they get shoved into the back of the refrigerator and I discover them a few weeks later with strange little green stuff growing on them. I really do feel bad about wasting food when that happens.
I’ve been looking for more recipes for two and have come up with some winners – the first being this wonderful Chicken Mediterranean. It’s one of those dishes that I instantly said “hey, I would definitely order this if they offered it in a restaurant.” It’s delicious!
The ingredients look so simple, but when combined they create a wonderful tangy tomatoey dish full of herbs and different levels of flavor. I’m not usually a big fan of feta, but it completes this plate-full of goodness, adding a little saltiness to the sweet sauce. On top of tasting great, it’s really a fairly healthy meal.
I really love this Chicken Mediterranean and am so glad I found it in the Southern Living cookbook that’s been sitting on my shelf. I’ve made it twice in the last two weeks and it will be on the menu quite often in the Blades household!
**** One of my new favorites. Great flavor combination and it makes a great hearty meal. Makes 2 big servings.
2 tbsp. olive oil
1 tsp. minced garlic
1/2 lb. boneless, skinless chicken breast – cut into cubes
1 (14.5 oz) can diced Italian tomatoes
1/2 tsp. basil
1/2 tsp. oregano
1/4 C. sliced black olives
1/3 C. crumbled feta cheese
4 oz. penne pasta, cooked
In a skillet, saute garlic in oil over medium heat for about 1 minute. Add the cubed chicken and cook over medium-high for 6-7 minutes until chicken is done and lightly browned. Remove chicken and put aside. Add tomatoes, basil, oregano, and black olives to the skillet and reduce heat. Simmer on low for about 7 minutes, stirring often.
Return the chicken to the skillet and stir. Sprinkle with feta cheese and remove from the heat. Cover and let stand about 5 minutes. Serve immediately over hot cooked pasta. Serve with fresh crusty bread.
Tips and Stuff
I used 1 fairly large chicken breast, weighing around 1/2 lb.
I also used fresh basil because I grow it, but you can use dried.
I added about 2 tbsp. of the pasta water to the tomato mixture to add a little more moisture.