A similar recipe to one of our favorite dishes at the Yellow Church Cafe, in Ellensburg, WA. The Cafe excludes the olives and chicken, and tops with chiffonaded basil for a fresh taste! Ours isn’t quite as good, but it works in a pinch! Try the Yellow Church Cafe next time you pass through Ellensburg!
Cook pasta in salted water to al dente and drain. Set aside.
Heat olive oil in large, deep skillet and add chicken; cook for 3-5 minutes. Add garlic and the oil from the sundried tomatoes. Cook until chicken is done. Add pasta, sundried tomatoes and olives to skillet. Salt and pepper to taste and toss thoroughly.
Divide servings into dishes and sprinkle with feta cheese. Devour!
*We found Bella Sun Luci Julienne Cut Sundried Tomatoes to be close in flavor to the Cafe’s dish. They are available in a jar in the produce section of most grocery stores.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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