Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 12 cup olive oil; 13 cup fresh lemon juice (about 3 lemons); 1 teaspoon oregano; 2 fresh garlic cloves, riced; 1 lb boneless skinless chicken breast, cubed; 1 large red pepper, julienned; 1 (15 ounce) can black olives, quartered; 23 cup chicken broth; 1 tablespoon cornstarch; 12 ounces pasta, cooked al dente

10 ingredients

7 steps

Ingredients

12 cup olive oil
13 cup fresh lemon juice (about 3 lemons)
1 teaspoon oregano
2 fresh garlic cloves, riced
1 lb boneless skinless chicken breast, cubed
1 large red pepper, julienned
1 (15 ounce) can black olives, quartered
23 cup chicken broth
1 tablespoon cornstarch
12 ounces pasta, cooked al dente

Directions

1

Bring marinade ingredients to a boil.
2

Remove from heat and cool and add the chicken breast.
3

Marinade as little as 30 minutes or overnight.
4

Saute chicken in marinade till no longer pink.
5

Add chicken broth, and cornstarch and cook until thickened.
6

(I usually bring to a boil for a minute or two to help thicken) Toss in red pepper and olives just until heated.
7

Serve over pasta.