Tuesday, June 10, 2008

Feta and tomato pasta plus

Bout time I posted a recipe.

The title doesn't really say it, but I can't think of something more imaginative or descriptive. I used chicken but it would be equally nice without it (or with Quorn or whatever) if you fancied a veggie version.

Anyway, this serves 2.

1 chicken breast (optional), skinless and boneless, cut into small pieces.
1 clove of garlic, finely chopped
1 green bell pepper (or whatever colour you like), in 1cm squares
1/2 courgette, in 1cm cubes
8 sun-dried or semi-dried tomatoes in olive oil, cut into small pieces
1 or 2 medium tomatoes, cubed
2 or 3 good handfuls of fresh young chard leaves or spinach, torn in half
75g feta cheese, broken into pieces
2 tbsp fresh oregano or marjoram leaves, or 2 tsp of dried (use other herbs if you like - mint, thyme, parsley or basil would all be good)
10 black olives, halved
150g dried pasta (I use a chunky sort of pasta rather than spaghetti or tagliatelle, but use what every you like)

1) Put the pasta on to boil, according to packet instructions.

2) Heat 1 tbsp of oil from the sun-dried tomatoes in a medium saucepan or frying pan and fry the chicken pieces (if using) with the garlic until mostly cooked. For the veggie version, fry the garlic for a minute then move to step 3.

3) Add the pepper, courgette and sun-dried tomatoes and fry until the veg is slightly softened and the chicken is golden. Add the fresh tomato and continue to cook until the tomato is mushy.

4) When the pasta is nearly done, add the chard or spinach and herbs to the sauce and stir until just wilted.

5) Add the feta and olives and stir, then drain the pasta.

6) Place pasta and sauce in the empty pasta pan and stir to combine.

Serve with a green salad. Should taste like summer in the Mediterranean.

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