Okay, be honest. How many times have you had spaghetti in the last several months? I know I have had it way too many times. Frankly, I am tired of it. No, I know, I love it too and it is super easy and I can stock my pantry or freezer and have dinner in minutes.
But seriously, I do get tired of it.
Here’s a recipe I adapted that has the similar effect, but with the addition of chicken, white wine, black olives and Mediterranean seasonings. It’s easy enough for a week-night meal and fancy enough to make everyone appreciate the time you spent making it.
The original recipe came to me through Tiffany King, creator and owner of Eat At Home Cooks, a subscription service that takes the hassle out of meal planning and shopping. I highly recommend checking out her website and seeing what she has to offer. Crystal Paine of Money Saving Mom was the one that put the bug in my ear about Tiffany’s great service. So far, I have loved it.
I have adapted the recipe to suit my family’s taste and added the pasta. It may remind you of chicken cacciatore, but takes half the time to prepare.
Serve the Mediterranean Chicken over your favorite gluten-free pasta and top with Greek Feta – I used a sheep and goat feta cheese by Mt. Vikos. I found it at Whole Foods and loved the tangy punch it gave the dish.
- 1½ lbs. organic boneless chicken breast, cut into bite size pieces
- 1 med. onion, peeled and chopped
- 1 small green pepper, diced
- 3-4 cloves of garlic, chopped
- 2 Tbls. organic ghee
- 1 28 oz. can crushed organic tomatoes (nothing else added)
- 1 tsp. A.A Borsari Season Salt Citrus Blend**
- 1 tsp. Italian Herb Blend
- 1 tsp. Celtic Sea Salt
- Freshly ground black pepper to taste
- ¼ cup white wine ( I used inexpensive Chardonnay)
- 1 can organic pitted ripe black olives, well drained
- ½ cup Greek Feta cheese, crumbled (recommend Mt. Vikos Sheep and Goat Feta) optional topping
- Gluten-free pasta of choice
- In a large skillet with a lid, melt 2 Tablespoons of organic ghee over med. high heat.
- Saute onions, peppers and garlic until softened, about 5 minutes.
- Add the uncooked chicken pieces.
- Season with half of the Borsari Citrus Season salt blend ** See Note.
- Add the Italian Herbs, freshly ground pepper to taste and some of the Celtic Sea Salt.
- Add the white wine while the chicken is cooking but before the tomatoes.
- When chicken is cooked through, add the tomatoes and the rest of the season salt.
- Taste and add more Celtic Sea Salt if necessary.
- Turn the heat down to low, add the black olives, cover and simmer for about 20 minutes.
- Cook the gluten-free pasta while simmering.
- Serve over pasta noodles topped with crumbled feta cheese if desired.
Tip On Cooking Gluten Free Pasta
This may seem a bit counter intuitive, but I find skipping the oil in the cooking water for gluten-free pasta allows the sauce to adhere to it better. This makes a more authentic pasta experience with gluten-free pasta that can be somewhat temperamental at best.
I do add sea salt to the water, but not olive oil as I do with regular pasta.
Hope you enjoy this departure from everyday spaghetti!
Got a favorite pasta dish you can’t live without? Send me your recipe and I’ll try to feature it here. Or leave a comment below to share your ideas. I always love to hear from you!