Meditterranean Chicken Pasta

Pasta with a Mediterranean Flair, can be served cold or hot, best with lemon pepper, red bell pepper or artichoke heart pasta

• 1 tsp olive oil
• 1tbsp lemon juice
• zest from 1 lemon
• 1/4 cup artichoke hearts (chopped)
• 1/4 cup roasted red peppers (chopped)
• 1/4 cup kalamata olives (chopped)
• 1/2 cup feta cheese crumbles
• 1/2 cup white wine
• 1 cup chicken stock
• 1 tbsp fresh oregano (or 1 tsp dried)
• 1 Tsbp fresh Italian Parsley (chopped)
• 1 tsp fresh basil (chopped fine)
• 3 garlic cloves (minced)
• 1/2 cup shallot (diced)
• salt & black pepper to taste
• 1/2 cup fresh tomato
• 1/2 cup fresh cucumber
• 1/2 cup fresh spinach (chopped)
• 2 chicken breasts (sliced)
• 1/2 pkg pasta

Marinate chicken in lemon juice, lemon zest, white wine, and spices for 20 minutes or overnight. Get a saucepan hot over med heat, add olive oil and heat. Cook chicken until golden on each side, then remove and place in 350 degree oven until cooked thoroughly. In the pan that you cooked the chicken, add shallot and cook until translucent. Add garlic and cook slightly. Deglaze pan with the marinade from the chicken, and chicken stock. Reduce until thickened. Cook pasta until al dente. Pour sauce over top. Add fresh tomato, spinach, olives, cucumbers, and feta cheese, along with a little bit of fresh parsley, and toss to coat. Slice chicken and place on top.

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