Mediterranean Fettuccini and Chicken
Ingredients:
- 8 ounce Rossi Pasta Spinach Basil Garlic Fettuccini
- 8 ounce Classic Fettuccini
- 1 lb boneless, skinless chicken breast
- 2 tablespoon fresh basil (chopped)
- 2 tablespoon fresh oregano (chopped)
- 2 teaspoon fresh thyme (chopped)
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 3/4 cup vegetable oil
- 5 ounce fresh spinach
- 1 1/2 cup marinated artichoke hearts (drained)
- 1 cup kalamata olives (drained and rinsed)
- 1 1/2 cup grape tomatoes (cut in half)
- 1 tablespoon minced garlic
- 4 ounce crumbled feta cheese
- 1 cup extra virgin olive oil
- 2 tablespoon vegetable oil
- salt and pepper as needed
Directions:
FOR CHICKEN: In small bowl, combine vinegar, 3/4 cup oil, 1 tbsp. basil, 1 tbsp. oregano, 1 tsp thyme, 1 tsp garlic and black pepper. Whisk vigorously. Place chicken in zip-lock bag, pour marinade over and seal. Refrigerate 1 hour or overnight. Remove marinated chicken and discard marinade. Grill over medium high heat until thoroughly cooked. Thinly slice and reserve.
FOR PASTA: Cook pasta according to package directions. Over high heat, preheat large pan and 2 tbsp. vegetable oil. Add quartered artichokes, 1 tbsp. garlic, chicken, olives and tomatoes. Cook ingredients thoroughly and add spinach. Allow spinach to wilt and remove from heat. Drain pasta, toss with chicken/vegetable mix. Mix in olive oil and remaining herbs. Top each portion with feta and serve. Serves 6.
In place of extra virgin olive oil, try Rossi Artichoke Sauce!
FOR PASTA: Cook pasta according to package directions. Over high heat, preheat large pan and 2 tbsp. vegetable oil. Add quartered artichokes, 1 tbsp. garlic, chicken, olives and tomatoes. Cook ingredients thoroughly and add spinach. Allow spinach to wilt and remove from heat. Drain pasta, toss with chicken/vegetable mix. Mix in olive oil and remaining herbs. Top each portion with feta and serve. Serves 6.
In place of extra virgin olive oil, try Rossi Artichoke Sauce!
