Mediterranean Chicken Pasta

Ingredients: (4-6 servings)

1 pound chicken breast tenderloins

Greek seasoning (I used the no-salt version)

4 Tablespoons extra virgin olive oil (EVOO)

4 tsp chopped garlic (about 4 large cloves)

6 Tablespoons jarred sun dried tomato bruschetta (or sun dried tomatoes in oil)

1 cup dry white wine (I used Pinot Grigio)

2 cups chicken stock

1 Tbsp corn starch

4 oz package of crumbled feta cheese

6 Tablespoons butter

2 cups fresh baby spinach, stems removed

1 lb cooked penne noodles, al dente, drained and rinsed

kosher salt and black pepper to taste 

1/2 cup toasted pine nuts

additional sun dried tomatoes  

sliced black olives to garnish


Written Method:

Make ahead time savers!  You can make the garlic wine sauce ahead of time.  You can make, drain, and rinse the pasta ahead of time.  Then when you want to cook dinner, all you need to do is cook the chicken and throw it all together.  Also, get all of your veggies chopped. 

Garlic wine sauce - 

To a sauce pan, add olive oil,  half the garlic and half the shallots.  Saute them until golden brown, then add the white wine.  Allow it to come up to a boil, then reduce by half, stirring frequently.  In a measuring cup or bowl, stir together the cold chicken stock and corn starch to make a slurry.  Add the slurry to the reduced wine sauce.  Bring to a boil, then simmer for about 10 minutes until it has thickened up a bit.  Strain the sauce and discard the garlic and shallots.   The sauce can be stored in the refrigerator until you need it if you are making it ahead of time.

Put it all together -

Season the trimmed chicken breast tenderloins liberally with Greek seasoning and veggie rub seasoning if you like.  Saute until golden on both sides in butter and olive oil over medium high heat.  They will probably not be cooked all the way through yet.  They will be by the time we are finished.  If they ARE cooked all the way through, remove them to a plate and cover to keep warm so they won't overcook and dry out.

Add in the other half of the chopped garlic and shallots.  Add in the sun dried tomato bruschetta (or sun dried tomatoes that were packed in oil).   Add in about half of the garlic wine sauce.  Add in the butter and half of the feta cheese.  Stir in the chopped spinach and drained noodles.  Season to taste with kosher salt and black pepper.

By this time, the chicken breast tenders should be cooked through.  Please don't over cook them.  To finish, add in the remainder of the garlic wine sauce, and garnish with the remaining feta, toasted pine nuts, and sliced olives.