Saturday, March 10, 2012
We liked this, and it was easy enough to make on a weeknight. To be honest, I took out the most Mediterranean aspect out of this by leaving out the 1/4 cup chopped kalamata olives it calls for. We're not olive people, but if you are (like most people are), then add them with the tomatoes.
You can use any short pasta; the original Southern Living recipe called for penne, but I had some rigatoni that I needed to use. The feta on top never really melts, but when it gets soft and warm, it's just so good.
Hope you like it!
1/2 lb boneless, skinless chicken tenders
4 garlic cloves, minced
2 Tbsp olive oil
1 (14.5 oz) can diced tomatoes, undrained
1 1/2 tsp Italian seasoning
1/3 cup crumbled feta
4 ounces short pasta, cooked
Combine chicken, garlic, and olive oil in a zip-top bag. Seal and marinate at least 2 hours. When ready, cook chicken mixture in a large skillet over medium-high for 8 minutes or until chicken is done; remove from skillet. Add tomoatoes and Italian seasoning to skillet. Reduce heat and simmer, stirring often for about 7 minutes.
Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta. Yield: 2 servings.