Mediterranean Fettuccini and Chicken

  • 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
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!