Leftover boiled chicken recycled into a quick pasta dish that is as aromatic as it is tasty. The sauce is simple and light — extra virgin olive oil, minced garlic, roughly chopped fresh sweet basil, chopped sun-dried tomatoes and lemon juice. But it is the feta that really makes this dish so delightful. The next time you make a pasta dish, give Parmesan a rest and top the noodles with feta instead. The briny cheese really does wonders.
Recipe: Spaghetti with chicken, basil, sun-dried tomatoes and feta
- about 4 tbsps. of extra virgin oil
- 4 cloves of garlic, finely minced
- 1/3 c. of roughly chopped fresh sweet basil
- 4 to 5 sun-dried tomatoes, rehydrated in warm water then chopped
- 1 c. of shredded cooked chicken
- salt and pepper, to taste
- enough pasta for two, cooked in generously salted water
- lemon juice, to taste
- about 1/3 c. of crumbled feta
- extra feta and basil, to garnish
- Heat the olive oil in a pan.
- Add the garlic and cook gently just until starting to brown.
- Throw in the basil and sun-dried tomatoes. Stir. Cook for half a minute.
- Add the chicken, stir to coat with oil, sprinkle with salt and pepper and cook, with occasional stirring, just until heated through.
- Add the pasta. Toss until heated through.
- Turn off the heat. Add the lemon juice and feta. Stir and toss a few times.
- Garnish with more feta and basil before serving.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 2