0.5 pound skinned and boned chicken breast halves cut into cubes
4 ounces penne pasta cooked
0.5 teaspoon basil dried
0.5 teaspoon parsley flakes dried
0.3 cup feta cheese crumbled
4 garlic cloves minced
0.3 cup kalamata olives pitted chopped
2 tablespoons olive oil
0.5 teaspoon oregano dried
Equipment
frying pan
ziploc bags
Directions
Combine first 3 ingredients in a heavy-duty zip-top plastic bag. Seal and chill 2 hours.
Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet.
Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes.
Return chicken to skillet.
Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes.
Serve immediately over hot cooked pasta.
NOTE: To serve 4, use 1 (14-1/2 ounce) can diced tomatoes, and double all other ingredients. Cook chicken mixture 8 to 10 minutes or until done; remove from skillet.
Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 to 8 minutes. Proceed as directed.
