Meditteranean Pasta- Free Recipes from Chef Kellie
I had a box of pasta in my cupboard and I love to create new pasta dishes. The problem was, I didn’t feel like going to the store. Believe it or not, I found everything I needed in my pantry. It was one of those clean out the cupboard and lets see what I can make out of it nights. I wasn’t disappointed.
1 box whole wheat linguini (cooked to box directions)
3 boneless, skinless chicken breasts, diced
2 tsp. chopped garlic
1 medium vidalia onion, julienned
1/2 cup fresh flat leaf parsley, chopped
1/2 cup sliced kalamata olives (no pits of course), can also use black olives
1/2 cup fresh thyme, chopped
1 cup chopped marinated artichoke hearts
1 cup chopped roasted red peppers
4-5 plum tomatoes, diced
3-4 Tbsp. capers (juice drained)
1/3 cup extra virgin olive
2 Tbsp. fresh squeezed lemon juice
1 Tsp. lemon zest
1 tsp salt
2 tsp. fresh ground pepper
1/3 c. grated parmesan cheese
1 small 4-5 oz. package of goat cheese, crumbled
Cook your pasta, drain and set aside. In large frying pan, over medium heat, place about 2-3 Tbsp. of the olive oil, and diced chicken. Saute until just done and no longer pink inside.
Add the julienned onion and the garlic, saute until onions start to caramelize slightly, add parsley, thyme, olives, artichoke hearts and roasted red peppers.
Add the tomatoes and capers to the pan last. Place the pasta and your sauteed chicken mixture in a large bowl.
Combine with the rest of the olive oil, lemon juice, lemon zest, salt and pepper. When ready to serve, add the parmesan cheese.
Combine well, and when plating, top with crumbled goat cheese.
Serve with Crusty bread and a nice salad (you can stick with the Mediterranean theme, and add olives, tomatoes and roasted red peppers to your salad, or you can contrast this dish with a very simple cucumber, lettuce and tomato salad). Homerun.