After a long, hard, and tedious day of wine tasting in Woodinville (wink) cooking dinner seemed a bit overwhelming tonight. Perhaps the better explanation was that I was feeling a bit tipsy! Either way, it had to get done! We have company this week and it’s just part of the fun and honor of entertaining.
By some miracle, after an honestly long, hard and tedious work week, I had all the ingredients in-house to make this awesome and easy Greek Chicken Pasta. This one was a bit of a nail-biter for me. I’ve never made it before and if I screw it up, my company goes hungry! Pressure! Fortunately, everyone cleaned their plates! Success!
(Note on my journey into culinary madness: it’s been three months since I started cooking like a big girl, and I’d like to share that im getting more and more comfortable cooking chicken! If only you knew what a big step this is for me! I’m not quite ready to tackle beef yet without my husband’s help, but one little step at a time…. )
This is a fun and unique spin on spaghetti. It’s also great if you’re in my situation: you have to throw together dinner for guests or family, but you don’t want to serve plain ‘ole spaghetti and store-bought sauce.
Ciao for now!
(recipe serves four)
1/2 box of spaghetti
1 pound of chicken chopped into bite-sized pieces
2 cloves of garlic minced
1/2 cup of onion chopped
1 14 oz can of artichokes
1/2 cup of feta cheese
1/2 cup of kalamata olives
1 cup of your favorite pasta sauce (plain is best)
1/2 a lemon
1 teaspoon oregano
1 teaspoon parsley
Salt, pepper to taste
1. Heat a pot of water and begin boiling pasta
2. Heat a drizzle of oil in skillet and sweat garlic and onion
3. Add chopped chicken to skillet and cook thoroughly
4. Add chopped artichokes, olives, pasta sauce, feta, spices, lemon juice and cooked pasta
5. Stir until the mixture is thoroughly heated (8-10) minutes
6. Serve and watch it disappear!
This recipe featured on the Hearth and Soul Blog Hop at Premeditated Leftovers: