Wednesday, December 14, 2005

Pasta with Feta and Tomatoes

Hey, I'm back. Alive! I made this tonight, and it was pretty good. Although honestly the beans were a little chalky for my taste, thus I'd make this again with some diced red pepper instead. Or, even better, roasted red peppers (blacken them with a torch, then strip the charred skins, and dice).


2 boneless, skinless chicken breasts, sliced
1/2 tbsp butter
1/2 tbsp olive oil
1 clove garlic, diced
1 can Italian-style diced tomatoes
1 can white beans, drained and rinsed
8 ounces penne or rotini pasta
1/2 cup crumbled feta cheese


1. Cook the pasta in a large pot of boiling salted water until al dente.
2. In hot frying pan, combine butter and olive oil. Add chicken and saute until cooked. Add garlic, and toss in pan for 1 minute.
3. Add tomatoes and beans. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
4. Toss with pasta in serving bowl, and sprinkle with feta. Garnish plates with chopped parsley.

serves 4

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