MEDITERRANEAN PASTA TOSS

Mediterranean Pasta Toss image

Provided by Danielle W

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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16 ounces capellini pasta, cooked and tossed with olive oil while warm (substitute angle hair)
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons minced garlic (I used SpiceWorld Minced Garlic in Extra Virgin Olive Oil)
2 ounces extra virgin olive oil
14 ounces canned quartered artichoke hearts (I cut each quarter in half for smaller pieces)
6 ounces black kalamata olives, halves
2 ounces white wine
1 tablespoon pesto sauce
3 ounces fresh Baby Spinach
1/2 cup fresh basil, chopped
1/4 cup feta cheese, reduced fat, crumbled
salt, and or freshly ground pepper

Steps:

Pasta cooking directions:.
1. Bring water to a boil and add capellini/angle hair pasta.
2. Reduce heat and cover until pasta is cooked.
3. Drain and toss with 1 ounce extra virgin olive oil.
Mediterranean Toss directions:.
1. Heat oil in large nonstick skillet on medium high heat.
2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
3. Add garlic and toss.
4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
5. Add white wine so it can absorb the seasonings and cook the garlic.
6. Toss ingredients and let alcohol cook off and reduce in volume by half.
7. Add pesto, tossing until ingredients are evenly coated.
8. Throw in pasta and toss.
9. Remove from heat and let it sit for a minute.
10. Add spinach and toss until spinach is slightly wilted.
11. Add feta and toss lightly until everything is mixed*.
12. EAT!
* You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.