Mediterranean Pasta Toss
12 ingredients
18 steps
Ingredients
- 16 ounces capellini pasta, cooked and tossed with olive oil while warm (substitute angle hair)
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons minced garlic (I used SpiceWorld Minced Garlic in Extra Virgin Olive Oil)
- 2 ounces extra virgin olive oil
- 14 ounces canned quartered artichoke hearts (I cut each quarter in half for smaller pieces)
- 6 ounces black kalamata olives, halves
- 2 ounces white wine
- 1 tablespoon pesto sauce
- 3 ounces fresh Baby Spinach
- 1/2 cup fresh basil, chopped
- 1/4 cup feta cheese, reduced fat, crumbled
- salt, and or freshly ground pepper
Directions
-
1Pasta cooking directions:
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21. Bring water to a boil and add capellini/angle hair pasta.
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32. Reduce heat and cover until pasta is cooked.
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43. Drain and toss with 1 ounce extra virgin olive oil.
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5Mediterranean Toss directions:
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61. Heat oil in large nonstick skillet on medium high heat.
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72. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
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83. Add garlic and toss.
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94. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
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105. Add white wine so it can absorb the seasonings and cook the garlic.
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116. Toss ingredients and let alcohol cook off and reduce in volume by half.
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127. Add pesto, tossing until ingredients are evenly coated.
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138. Throw in pasta and toss.
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149. Remove from heat and let it sit for a minute.
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1510. Add spinach and toss until spinach is slightly wilted.
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1611. Add feta and toss lightly until everything is mixed*.
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1712. EAT!
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18* You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.
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