Mediterranean Penne with Chicken

Here is one of my favourites. The funny thing is that this dish came about by accident! Back in the summer, some Greek stuffed chicken breasts didn’t go as planned. The chicken breasts on hand weren’t ideal for stuffing. Despite not having a Plan B, this dish came out as a result by using the ingredients purchased for Plan A. Success!

This may seem like a long and intimidating list of herbs, but everything listed is pretty common and if you’ve ever purchased a filled spice rack, it’s very likely that most of these herbs were included.

We only use 1 tablespoon of the seasoning mix for this recipe, and as for the rest, you can seal it up in a bottle and store it for other usage. This mix is great for seasoning meat!

All right. Back to business.

Slice the chicken breast into strips. Set aside.

Heat the olive oil in a large saucepan over medium heat. Add the garlic, and sauté until tender. Add the chicken, and sauté until the chicken is cooked through and browned on all sides. Add the wine, tomatoes, kalamata olives, spinach, capers (again, don’t forget to rinse these as they are overly salty otherwise), and tablespoon of Greek seasoning. Let this cook on medium-low for approximately 15 minutes, stirring often.

Stick your nose over that pan, close your eyes and inhale. Excited? I bet.

Bring your sauce to a low simmer, and prepare the pasta according to package instructions.

Once the pasta is ready, drain, rinse with cold water, and then toss it into the pan with the sauce. Stir to evenly coat.

Plate your pasta. Garnish with feta and serve with fresh bread.