Mediterranean Chicken Pasta (An Ode to Mum)

This particular post is an ode to my mum. I'll be lucky enough to be able to cook dishes in the future half as brilliant as the magic she weaves in the kitchen with a stir of the ladle and a sprinkle of masala. Nor was this "Mediterranean Chicken Pasta" made by me but rather by my mum who specially called out to me and asked me if I would like to Instagram this since I was too pre-occupied with my exam studies and hadn't uploaded a photo for a while to my account. Here's to all the wonderful mothers out there who create wonders in the kitchen.

Ingredients:

(6-7 servings)

1 pound chicken breast (cut into small pieces)

4 Tablespoons extra virgin olive oil

2 tsp chopped garlic (about 4 large cloves)

1 Tbsp shallots, chopped

6 Tablespoons jarred sun dried tomato bruschetta (or sun dried tomatoes in oil)

250 grams package of crumbled feta cheese

6 Tablespoons butter

2 cups fresh baby spinach, stems removed

½ cup chopped coriander

1 lb cooked penne pasta, al dente, drained and rinsed

salt and black pepper to taste

1/2 cup toasted pine nuts

sliced black olives to garnish

500 grams tomato pasta sauce

Method:

1.        Heat the 3 tbsp butter and olive oil in a large iron skillet making sure that both are hot so when you add the chicken pieces they immediately start sizzling.

2.        Once you have the chicken in your skillet, do not move them around until the bottom has developed a nice sear. If they feel like they are sticking, that means they aren't ready to turn.  They should release when they are ready. 

3.        Add salt and pepper to season chicken while it fries in the skillet.

4.       Sauté until golden on both sides in butter and olive oil over medium high heat.  They will probably not be cooked all the way through yet however will be when we combine and cook with the rest of the ingredients towards the end.

5.        On medium heat, add in the chopped garlic, shallots, sun dried tomato bruschetta, 3 tbsp butter and half the feta cheese, salt and pepper to the mixture.

6.       Add in tomato pasta sauce to the mixture and stir through until all ingredients are combined well.

7.        Stir in the chopped spinach and drained penne pasta.   The spinach will cook down in less than 2 minutes hence adding it towards the end and stir through well until combined. 

To finish garnish with the remaining feta, toasted pine nuts, chopped coriander and sliced olives.

(recipe adapted from here)