Chicken Mediterranean

Name: Chicken Mediterranean
Ingredients: 1/2 pound skinned and boned chicken breast halves, cut into cubes; 4 garlic cloves, minced; 2 tablespoons olive oil; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1/4 cup kalamata olives, pitted and chopped; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/3 cup crumbled feta cheese; 4 ounces penne pasta, cooked

10 ingredients

4 steps

Ingredients

1/2 pound skinned and boned chicken breast halves, cut into cubes
4 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup kalamata olives, pitted and chopped
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup crumbled feta cheese
4 ounces penne pasta, cooked

Directions

1

Combine first 3 ingredients in a heavy-duty zip-top plastic bag. Seal and chill 2 hours.
2

Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes.
3

Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta.
4

NOTE: To serve 4, use 1 (14-1/2 ounce) can diced tomatoes, and double all other ingredients. Cook chicken mixture 8 to 10 minutes or until done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 to 8 minutes. Proceed as directed.