Kinda Greek Chicken and Tomato Pasts
Recipe from Leslie Green-The Hungry Housewife
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 tsp course Kosher Salt
1/2 tsp Pepper
3/4 tsp Dried Oregano
1 Tbsp Olive Oil
1 1/2 Tbsp Balsamic Vinegar
1 Pint Cherry Tomatoes
3 cloves Garlic, minced
3 oz Kalamata Olives, pitted and sliced
14.5 oz Box Farfalle Pasta (I use Barilla Plus), Cooked to package directions
2 tbsp Butter
3 tbsp Extra Virgin Olive oil
Large pinch Pepper
Large pinch Course Kosher Salt
3 1/2oz crumbled Feta Cheese
In a medium mixing bowl, mix the first 6 above ingredients together, cover and marinate for 30 minutes to 1 hour.
In a large saute pan(I use a 12"), over medium high heat, saute chicken until no longer pink, about 5-7 minutes. Remove from the pan,cover with foil to keep warm and set aside.
In the same pan,over medium heat, add the cherry tomatoes and saute until they start to burst. If the pan start to dry out, add a bit of chicken stock or broth.
Add the garlic and olives when the tomatoes are almost done. Saute the garlic and olives for 1 more minute. Remove and place in a bowl and set aside.
In the same skillet, over medium-high, add the 2 Tbsp of butter and 3 Tbsp Extra Virgin Olive Oil. Add the cooked pasta, salt and pepper. Saute the pasta for a few minutes, until some of the noodles look crispy.
Add the chicken and tomato mixture in with the noodles. Toss.
Sprinkle the feta cheese over the top and serve.