Ingredients

• 4 cups penne
• 1 tsp salt
• 1 tbsp olive oil
• 8 cups water
• 1/2 cup olive oil
• 1/2 cup Greek spice
• 2 tbsp olive oil
• 1-1/2 cups skinless, boneless chicken breast, cubed
• 2 tbsp olive oil
• 1 pint fresh mushrooms, sliced
• 2 medium zucchinis, cubed
• 1 sweet bell pepper (any color), cubed
• 1 onion, chopped
• 1/2 tsp minced garlic
• 1 can pitted, sliced olives, drained
• 1 block feta cheese
• 1 pint cherry tomatoes or grape tomatoes

Directions

1. Mix water, salt and 1 tbsp olive oil in a large pot and bring to a boil on high heat.

2. Add penne and boil until cooked (approx. 12 minutes).

3. Drain.

4. Add 1/2 cup olive oil and half the Greek spice, stir thoroughly, cover and set aside.

5. Add 2 tbsp olive oil to a wok or large frying pan and heat on medium-high heat.

6. Add chicken to wok and cook 5 minutes, turning frequently, until cooked through.

7. Remove chicken from pan and set aside.

8. Add 2 tbsp oil to frying pan and return to heat.

9. Add mushrooms, onion, garlic, peppers, and olives to wok and heat until all ingredients are cooked.

10. Add cooked chicken to frying pan and cook 1 more minute.

11. Add grape tomatoes and turn off heat on burner.

12. Keep wok on burner and stir for 2 minutes.

13. Add remainder of Greek spice to frying pan and stir thoroughly.

14. Add contents of frying pan to pasta in pot and stir thoroughly.

15. Crumble block of feta cheese into pasta by hand and stir thoroughly.

Email to a friend | Print this recipe | Back