The Greece recovery plan
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| A simple Mediterranean dish |
Time
prep 1:30
total 1:30
Ingredients
| 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 |
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Instructions
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.
Author's Comments
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.
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