Mediterranean Chicken and Pasta with Love

I've told you before about how Michael cooks from the cuff. This is one of those dishes were he went into the kitchen and cooked from a pick and choose method, with what we had left in the kitchen. We were trying to avoid doing any grocery shopping for the week (before last), as we knew we would be going out of town for 4 days. This dinner turned into one magnificent tasting dish with a mediterranean flair using the tomatoes and herbs from our garden. I must also tell you that we are in love. {; o)  Oh you already knew that. I mean with College Inn's White Wine with Herbs Culinary Broth. I keep several boxes in our pantry for those times when we've run out of white wine for cooking and forgot to buy more.

This recipe came together pretty fast after the initial grilling of the chicken. His ingredients of choice were as follows; 2 of the 3 pk. of grilled chicken breasts, EVOO, lemon juice, butter, house seasoning (salt, pepper, and garlic powder) C.I.'s White Wine with Herbs broth, garlic, shallot, bell pepper, mushrooms, tomatoes, oregano, thyme, rosemary, and basil. Approximately a half pound box of your choice of short pasta.

Saute shallot and garlic in EVOO and butter.

Add peppers and mushrooms and saute until tender. Then add the grilled chicken, tomatoes, broth, lemon juice, and herbs.

Toss with cooked pasta and enjoy.

Michael's Mediterranean Chicken and Pasta

Courtesy of RecipeAddict

Ingredients

2 chicken breasts, grilled

2 tablespoons Extra Virgin Olive Oil

2 tablespoons house seasoning

3 garlic cloves, minced

1 shallot, diced
1 teaspoon each fresh oregano, thyme, rosemary and parsley
1/2 teaspoon fresh basil
1 cup white wine and herb broth
1 tablespoon fresh lemon juice
1 bell pepper, julienne sliced (into strips)
1/2 cup slliced mushrooms
10-15 small tomatoes (grape or cherry)


Directions

Season chicken breasts with 1 tablespoon house seasoning mix.Grill chicken breasts and set aside.

In a large non stick skillet heat EVOO and butter over medium heat. Saute garlic and shallot until translucent and tender. Add peppers, mushrooms and remaining 1 tablespoon of housse seasoning mix and saute until tender.
Start a large pot of water on high heat and bring to a boil. When boiling add a good amount of salt and add pasta. Cook to al dente.
While pasta water is coming to a boil ,add the grilled chicken, tomatoes, broth, lemon juice, and herbs to the sauteing vegetables, simmering over low until flavors have a chance to marry and tomatoes break down a bit.
When pasta is cooked drain and add to the skillet.
Top with crumbled feta or grated parmesean if desired.

Makes 4 servings


This was so wonderful and comforting that I actually had some of the leftovers for lunch the next day. I (Carla) never do this as I have a problem with having the same dishes in a row, usually spreading out by a day or two, the repeat of a meal. I am going to be having this dish on a monthly basis now. I know it is a very basic recipe. There was just something about it that pleased all my senses. Most likely the white wine with herbs broth mixed with the lemon juice that danced on my tongue. I hope you'll try it.

With that said, I am sitting here today, Thursday, Sept. 2nd, 2010 waiting to see what this stupid hurricane is going to do. The weather outside is very windy and gloomy here in central N.C. today. I just hope it makes the turn more northward as they are now predicting. I guess Hurricane Earl is ushering out the last of Summer and hailing in the beginning of the Autumn/Fall season.
Monday is officially the end of Summer. Good-Bye Summer. Cooler nights are upon us now and hopefully soon, cooler days as well. I wish everyone a safe and fun filled Labor Day week-end.










Carla and Michael