This delectable recipe is one of my old stand-bys. It's hearty, easy, comes together in no time, and can be modified any which way to please the eaters. Tonight, I was thinking about how damn great a meal it was, and how it has never failed to make me and anyone eating it happy. Then, something occurred to me: Sometimes, when we're trying to impress someone we like, we cook for them (at least, I know I always have). However, it's often the case that the woo-ers are not confident with their kitchen skills. They want a dish to impress and seduce their love interest, but the recipe has to be fool proof, has to come highly recommended.
Well. Ladies (and gents, as the case may be), I have your solution right here. I promise. You will love it, and so will your special someone.
Feta-Chicken Pasta (from Cooking Light)
-3 cups uncooked fusilli (short twisted spaghetti)
-2 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
-1/8 teaspoon salt
-1 teaspoon olive oil
-2/3 cup vertically sliced red onion
-1/4 cup sliced ripe olives
-1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
-1/4 teaspoon freshly ground black pepper
-1 cup (4 ounces) crumbled feta cheese (**Today I used a "Mediterranean" mix of feta crumbles. Oh my god….you should do that.**)
-Optional: Crushed red pepper, if you wanna spice up your night….wink wink, nudge nudge.
1. Cook pasta according to package directions, omitting salt and fat.
2. Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes.
3. Add onion; cook 2 minutes, stirring frequently.
4. Stir in cooked pasta, olives, oregano, and pepper; cook 2 minutes or until thoroughly heated.
5. Remove from heat, and stir in cheese.