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MAIN DISHES- PASTA
with meats/seafood:
Winter Pasta
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Winter
Pasta |
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Great pasta dish
with a lot of flavor...
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6
boneless |
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chicken breasts, cut into cubes |
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¼
cup |
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olive oil |
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2
tsp |
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oregano |
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8
oz |
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sliced mushrooms |
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¼
cup |
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butter |
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¼
cup |
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white wine |
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½
tsp |
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garlic powder |
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1
lb |
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fresh linguine noodles |
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8
oz |
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crumbled feta cheese |
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6
slices |
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cooked, drained and sliced bacon |
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14
oz |
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can
drained and sliced artichoke hearts |
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1
large |
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can
olives, drained and sliced |
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¼
cup |
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pine
nuts, toasted |
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fresh ground pepper |
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1 |
Place
chicken in skillet with 1 T. oil and oregano.
Brown until cooked. Drain, remove chicken from
skillet and set aside. |
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2 |
In same
skillet, sauté mushrooms with butter, white wine
and garlic powder. Remove from heat. |
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3 |
Cook pasta
according to package directions and add 1 t.
olive oil in the water to keep noodles from
sticking together. Drain pasta and place in
serving bowl. |
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4 |
Pour
remaining oil and feta over pasta and toss until
well-coated. Add remaining ingredients to pasta
and toss well. |
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5 |
Serve with
ground pepper. |
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Servings: 8 |
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Cooking
Tips |
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*Try substituting 1
1/2 lbs. Italian sausage for the chicken. |
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "My
daughter and I prepared this recipe for a family dinner and it was a big
hit. The variety of ingredients made the overall flavor wonderful.
Seconds were irresistible."
-Carson City, NV
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