Mediterranean Pasta in a Light Cream Sauce
Courtesy of California Olive Committee
Recipe by:Fab Fatale
Ingredients
1 pound (454 g) whole grain penne pasta
1 tablespoon (15 ml) olive oil
1 pound (454 g) boneless, skinless chicken breast
1 teaspoon (5 ml) all-purpose Mediterranean seasonings
1 teaspoon (5 ml) ground black pepper
1 cup (250 ml) regular cream
1 tablespoon (15 ml) minced garlic
1/4 cup (60 ml) grated Parmesan cheese
1 cup (250 ml) baby spinach, packed
1/3 cup (80 ml) sliced California Black Ripe Olives
1 cup (250 ml) grape tomatoes, halved
1/2 cup (125 ml) cilantro, chopped
Directions
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1
Boil pasta for 8 minutes, or until al dente. Drain, reserving 1/2 cup (125 ml) of pasta water.
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2
Heat olive oil in a medium skillet over medium heat. Cut chicken into 1/2 inch (1-2 cm) slices lengthwise, then in half horizontally. Lightly season in Mediterranean seasoning and pepper to taste, and sauté until lightly browned and cooked through.
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3
In the skillet, add pasta water, cream, and minced garlic and simmer for 5 minutes. Remove skillet from heat, add in spinach and Parmesan cheese. Stir until cheese is melted and spinach is slightly wilted, but not cooked.
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4
Toss pasta in a bowl with chicken sauté ingredients, adding in tomatoes and olives. Serve, topped with a sprinkle of feta and cilantro.
