Pasta Fresca

I consider myself pretty lucky seeing as by 22 I’ve already gotten the opportunity to travel to some wonderful, far away places. And of course, each travel destination has its own wonderful food memories. Like eating fresh pastries in Austria from a tiny corner bakery. Or sampling some German sausage from a street cart in Munich. Or having the sweetest pineapple imaginable in Hawaii. But the two places I have always dreamed of going are Italy and Greece. I can’t wait to try authentic Italian pasta and gelato while touring the sites in Rome. And it has always been a dream to view the Greek ruins…while sampling some real Greek hummus and feta. But until then, I like to use my dream destinations as cooking inspirations. And this dish is an ode to both Italy and Greece. It features tender chicken strips breaded in Italian breadcrumbs and parmesan as well as fresh vegetables sauteed with feta cheese. So it seems that the marriage of two beautiful far away places will ultimately result in a very delicious dinner.

Ingredients: 4 servings

  • 3 chicken breasts, cut into thin strips
  • 1 1 /2 cups Italian breadcrumbs
  • 1/4 cup grated parmesan
  • 1 egg, beaten
  • 2-3 tablespoons olive oil
  • 1/2 medium red onion, sliced finely
  • 1 garlic clove, finely minced
  • 3 Roma tomatoes, diced
  • 2-3 tablespoons olive oil
  • 1/4 cup white wine
  • 4-5 tablespoons white balsamic vinegar
  • 1/3 cup fresh spinach
  • 2 cups rotini pasta
  • 1/4 cup crumbled feta
Preparation:
  1. In a small bowl, mix breadcrumbs and  parmesan
  2. Dip chicken strips in lightly beaten egg, then dredge in breadcrumb mixture
  3. In a saucepan, heat olive oil over medium heat and add breaded chicken strips
  4. Cook chicken strips until cooked through, about 5 minutes on each side, remove from pan and set aside
  5. In a large saucepan, saute garlic, onion & tomatoes in 1-2 tablespoons of olive oil for 4-5 minutes
  6. Add white wine & balsamic vinegar and cook until alcohol has burned off
  7. Add spinach and cook til wilted
  8. Next, add chicken back into the pan and turn heat down to low
  9. In a large pot, boil pasta until cooked through; drain
  10. Mix pasta & chicken mixture together in a large mixing bowl and sprinkle with feta
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