Mediterranean Chicken and Pasta

Pasta is a weakness for my family. At one time we ate spaghetti every two weeks with one other pasta dish included in the list of foods. I came across a recipe while searching for another pasta option for my Master Meal Planner. With a few little tweaks I made my version of Mediterranean Chicken and Pasta that suits my family's tastes.

Mediterranean Chicken and Pasta

The changes I made from the original recipe are I left out the olives for my non olive eaters. I used Italian seasoning instead of just oregano. I used 2 cans of diced tomatoes instead of a can of tomato sauce. I think my sauce had more of an Italian flare than I had wanted, boy that Feta cheese took care of it when I topped the dish with it. Another thing, we only eat whole wheat pasta.

The only negative thing I heard about the dish, my son said the zucchini should have been left out because no pasta dish should have a green vegetable in it. This is coming from someone who will eat his weight in fried zucchini during the summer months.

Ingredients:

• 3 cups pasta
• water for cooking pasta
• 1 Tablespoon oil
• 1 onion, chopped
• 2 small zucchini cut in slices
• 2 garlic cloves, minced
• 2 cups chicken breast, cooked in bite size pieces
• 2 cans diced tomatoes
• 1 ½ Tablespoon Italian seasoning
• 1 teaspoon basil
•  ¾ cup crumbled Feta cheese

 Directions:

Cook pasta according to package.

In a skillet, heat oil over medium heat. Add onion and cook about 3 minutes, add zucchini and garlic and cook for about 3 minutes. Stir in chicken, tomatoes, and seasoning. Simmer on low for about 10 minutes.

Mix chicken mixture and pasta together and top with cheese.



What's your favorite pasta dish?