Wednesday, October 13, 2010

Greek Chicken with angel hair

 Last night I finally cooked the chicken that had been marinating for a couple of days. I love it when chicken breast are on sale. I can find so many uses and they cook quick. This is almost the kind of thing that I just used what was on hand and leftover. I had saved some olives from the Taco Cheesecake and the bell peppers were left from a previous experiment. But this got a thumbs up from both hubby and kids so I had to share.

Greek Chicken with angel hair

1/2 lb. angel hair pasta
1/4 cup butter or margarine
1/2 t. roasted garlic
1/2 t. kosher salt
1 t. basil
3-4 boneless skinless chicken breasts
1/2 bottle Greek salad dressing
1/2 cup chopped black olives
1/4 cup diced bell peppers (any color)
1/4 sliced onions (vidallia if possible)
1 T. + 1/2 t. olive oil
1/2 cup shredded Italian cheese blend

Preparation - Day before, put chicken breast in plastic container and cover with Greek salad dressing. Let marinade overnight.
  Bring large pot of salted water to boil. Preheat oven to 350. Spray 13x9x2 baking dish.
  Bake chicken half an hour, turning after 15 min.
  When water is at a rolling boil, add 1/2 t. olive oil and angel hair pasta. Cook for 5 minutes, stirring occasionally. Drain, then return to pan and add butter, salt, garlic, and basil. Stir to blend. Cover to keep warm until chicken is done.
  In small saute' pan heat 1 T. olive oil then add olives, onions, and peppers. Sprinkle with salt. Cook about five minutes, just until tender.
  To serve, put pasta on plate, layer chicken on top. With slotted spoon, add veggies over chicken. Sprinkle with cheese.
Serves 3-4.

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