Please forgive this picture. It was one of "those" nights. You've had them. After a doctor's appointment for my 3-year-old and a 40-minute wait for her antibiotics, we didn't get home until almost 6:00. While I had intended to have this in the crockpot before we left for the doctor so that I would only have to make the pasta when we got home, it just didn't happen. So there I was tripping over crying kids in the kitchen, throwing this dish together as fast as I possibly could. It's a good thing there are few ingredients and not too much prep. Oh, and it's a good thing that they love it, so that when we finally sat down at a little after 6:30 ( I know, this is late for dinner?? It is when you go to bed at 7:00!), they dove right in and all was right with the world. And the last thing I wanted to do was take a beautiful picture of the pasta while it got cold. So this is what you get. Again, I apologize.
It's amazing how much flavor comes from such a simple list of ingredients. This is another one of my mom's recipes that I am super thankful to have! Especially on the really crazy nights :)
Greek Chicken Pasta:
1 Tbs olive oil, plus 1 tsp
6 boneless chicken breasts cut into 1-2 inch pieces (if you use the fresh big ones, you will only need 3)
2 medium onions, sliced thin
2 cloves garlic, finely chopped
14 oz petite diced tomatoes with liquid
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
8 oz crumbled feta cheese
1/2 lb whole wheat penne, cooked
sliced black olives
Heat 1 Tbs olive oil in large skillet over med-high heat. Add chicken pieces and brown on all sides, about ten minutes. Remove chicken and set aside. Add 1 tsp oil into hot pan and add onions and garlic, cooking until lightly browned. Pour in tomatoes with liquid, and blend in oregano, salt, and pepper. Cook for 2 minutes, scraping browned bits from chicken off of the pan. Add chicken back into pan, cover and simmer for 30 minutes (I cheated here, and only simmered until my chicken was cooked through, 15-20 minutes). Stir in feta, cover, and heat until cheese is warmed through, 5-10 minutes. Stir in cooked pasta and serve with olives.
Yield: 6 servings