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)
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