[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]
It seems appropriate that the first recipe I post on this site is one of my originals (made it for the first time today for Zoey to celebrate her new gig)
Preheat oven to 375°F / 190°C
Serves: 4
Prep: 15 minutes
Cook: 45 minutes
Total Time: 1 hour
Can pre-make sauce and then lower the last portion of the cooking time to 20 minutes…
Ingredients:
- 2 Chicken Breasts, cubed
- 3 pounds cherry tomatoes, halved
- 5/8 Cup olive oil
- 5 garlic cloves, minced
- 2 Tbsp balsamic vinegar
- 1/4 teaspoon dried crushed red pepper
- 5 Tbsp chopped fresh oregano
- 2 Tbsp chopped fresh basil
- 1 pound fresh egg pasta
- 1/2 cup Kalamata olives
- 1/4 cup drained capers
- 6 ounces feta cheese, crumbled (about 1 1/4 cups)
- 2 Tbsp shredded Parmesan cheese
Instructions:
Add 2 Tbsp olive oil, 2 Tbsp Vinegar, 2 Tbsp chopped Oregano, 2 Tbsp chopped Basil and chicken cubes to a bowl and set aside to marinade.
Position rack in center of oven and preheat to 375°F.
Combine tomatoes, 1/3 Cup oil, garlic crushed and halved, 1 Tbsp vinegar, crushed red pepper, and a pinch of salt in a Pyrex baking dish.
Roast until tomatoes are tender and juicy, stirring every 10 minutes or so, about 45 minutes.
While the tomatoes are roasting, pan fry the chicken cubes until just done.
Remove tomato sauce from oven and stir in oregano and cooked chicken. (Can be made 2 hours ahead, let stand at room temperature).
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain.
Return to pot.
Add tomato /chicken mixture, olives, and capers.
Stir over medium heat until heated through, about 2 minutes.
Add feta and stir until melted and creamy, about 2 minutes.
Divide pasta among 6 plates; sprinkle with Parmesan cheese and serve
Goes great with garlic bread
Lovely meal, next time, I think I will skip the feta (bit too heavy of a meal for us), increase the olive oil in the tomatoes and reduce the capers by 50%
[/bg_collapse]