The Greece recovery plan
“A simple Mediterranean dish”
Prep time: 1:30 Overall time: 1:30
1 to 2 servings scale / convert
2 Chicken Breasts, cut into Strips
1/4 cup sliced Black Olives
1/4 cup Sliced Sundried Tomatoes
2 cups Spinach, washed and stems removed
2 Tbsp Crumbled Feta Cheese
2 oz. Maderia
4 sprigs of Rosemary
8 oz. of Chicken Broth or stock
4 cups Rotini, cooked Al Dente
2 Tbsp Olive oil
1 cup all-purpose flour
In a medium sauce pan, heat up olive oil
Dredge chicken strips through the flour before placing them into the heated oil.
Sautee the Chicken, flipping occasionally, until the chicken is at a light brown.
Add in Black Olives, Sundried Tomatoes and 2 Sprigs of Rosemary.
Deglaze pan with Maderia
Add Chicken Broth or stock and Spinach
Allow to simmer for 8-10 mins or until Chicken is cooked thoroughly and reaches an internal temp of 180 degrees.
Place chicken and sauce on top of pasta bed.
Sprinkle Feta Cheese on top and accent it with a sprig of Rosemary.
Any Pasta can be used, a friend suggested Rice as well.
Or a few pieces of Asparagus can be used.
If the sauce needs to be thickened slightly, add a little roux.
Have you made it? What'd you think?
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