Chicken Mediterranean


1/2 pound skinned, boned chicken breasts halves, cut into cubes

4 garlic cloves, minced

2 tablespoons olive oil

1 (14-1/2 ounce) can diced tomatoes, undrained

1/4 cup kalamata olives, pitted and chopped

1/2 teaspoon dried parsley flakes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/3 cup crumbled feta cheese

4 ounces penne pasta, cooked


Combine first 3 ingredients in a heavy-duty zip-lock bag. Seal and chill 2 hours.

Cook chicken mixture in a large skillet over medium-high heat for 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat and simmer, stirring often, 7 minutes.

Return chicken to skillet. Sprinkle with feta cheese and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta.

Yield 2 servings