MEDITERRANEAN PASTA DISHES RECIPES

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MEDITERRANEAN PASTA RECIPE | ALLRECIPES



Mediterranean Pasta Recipe | Allrecipes image

Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

Provided by sal

Categories     World Cuisine    European    Italian

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ teaspoon dried rosemary
? cup crumbled feta cheese
? cup pitted black olives
1 (6 ounce) can artichoke hearts, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Nutrition Facts : Calories 624.7 calories, CarbohydrateContent 50.8 g, CholesterolContent 110.5 mg, FatContent 26.6 g, FiberContent 5 g, ProteinContent 45.3 g, SaturatedFatContent 8 g, SodiumContent 911.4 mg, SugarContent 4.9 g

MEDITERRANEAN PASTA IN MINUTES RECIPE - FOOD NETWORK



Mediterranean Pasta in Minutes Recipe - Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Steps:

  • Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  • Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

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