Have you looked outside recently? Many areas of North America have been experiencing extremely cold temperatures and copious amounts of snow. You know what that means: It's comfort food time! In lieu of actually visiting the Mediterranean, I thought I'd bring a taste to you. So from my kitchen to yours: Mediterranean Chicken Linguine.
This dish has been with me for a while now, and although it's not rocket science, it is an easy dish to prepare that definitely allows for substitutions. I usually make a large amount so I can have leftovers the next day, and sometimes even the next night as well. Second day pasta isn't ideal, but it is very helpful on a busy day and tastes just as good cold as a pasta salad.
I start by sweating some onions and garlic in olive oil. I then add the chicken and allow it to brown before adding in the rest of the ingredients. You can use any vegetable that you deem "Mediterranean", but this time I went with what I had on hand:
- Kalamata olives
Ideally I love using roma tomatoes as well as sundried tomatoes and green olives, but like I said, it is still tasty with a different mix of ingredients. Throw in a pat or two of butter for a richer taste, and a splash of white wine.
Cook until the firmest veggies are semi-soft and the spinach is wilted (add it last).
Then add the linguine and toss. You can also add artichokes, prosciutto, peppers or different varieties of mushrooms -- the list is endless. So tuck that napkin into your shirt and mangia! This would go well with a Pinot Grigio.