I got this delicious recipe from a good friend who just threw it all together on a whim one evening. It's become a favorite of Rod's and mine. Last summer my granddaughter helped me make it for dinner. It's quick and easy, and the leftovers make for a yummy lunch.
1 pkg. of boneless, skinless chicken breasts
Greek Feta salad dressing
¼ cup of olive oil
3 minced cloves of garlic
½ each zucchini and yellow squash
2 tomatoes, chopped
8 oz. button mushrooms, sliced
1 Tbsp. Italian herbs
8 oz (half a box) of bowtie (Farfalle) pasta
Feta cheese (I used Basil & Sundried Tomato Feta Cheese), cut into cubes or crumbled
Sliced black olives
Marinated artichoke hearts
Salt and pepper
Marinate chicken breasts in Greek Feta (or Italian) salad dressing for 20-30 minutes. Grill over medium-high heat for approximately 6 minutes per side. Remove chicken from grill, allowing it to rest for a few minutes before cutting into large chunks.
While the chicken is cooking, start the water for the pasta. Cook pasta according to the manufacturer’s directions.
Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add zucchini, squash and mushrooms and sprinkle with 1 tablespoon of Italian herb seasonings. Cook until vegetables are just tender. Add tomatoes and diced feta cheese, but not until a few minutes before serving so they don’t overcook.
When the pasta is finished cooking, drain and add to the vegetables in the skillet. Add the cut-up chicken, sliced black olives, and artichoke hearts.
Season with salt and pepper, if desired.
Garnish with freshly grated Parmesan cheese and serve with crusty French bread.
The quantity of all the ingredients can be increased or decreased depending on how many servings you need. This is one of those dishes that doesn't require exact measurements. Also, I like to bring the feta to room temp, so it doesn't take too long to heat through when I add it to the skillet with the tomatoes.
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