Mediterranean Pasta

Okay, let me start by saying I am not the biggest pasta fan but certain recipes I can’t live without. Although, if you served me pasta I would probably eat it as in my book, you can’t go wrong with carbs. But for some reason it’s not a high priority for me to cook pasta as I would prefer other things first.

With that said I was craving pasta the other night and had no idea what I wanted to make. I normally love Chicken Alfredo but was definitely not in the mood for that dish. I wanted something that was full of rich delicious flavors. Let me say “OH WOW!!!” For some reason this was so satisfying to my soul last night I had two servings!

Mediterranean Pasta

  • 1 lb macaroni pasta
  • 2 chicken thighs (breasts work great too)
  • ¾ cup cherry tomatoes
  • 1 small onion, chopped
  • 3 tbsp mushrooms, this helps create the “sauce”
  • 2 cups mushrooms, sliced
  • ½ cup red pepper, chopped
  • 1 can olives, chopped
  • Sundried tomatoes (Casa Di Oliva is fabulous)
  • ¾ cup artichoke hearts, chopped
  • Salt and pepper
  • 1-2 cups fresh parmesan cheese
  • Avocado, diced for topping
  • Mozzarella cheese for topping

Cook chicken until no longer pink. Chop into small pieces and set aside.

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In a large fry pan, add EVOO cherry tomatoes and onions. Cook over medium heat until tomatoes begin to burst.

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Once almost all have burst, add butter, mushrooms and peppers.

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Meanwhile, cook pasta according to package directions.

Drain pasta. While pasta is still hot place in a large glass serving bowl and add olives, sundried tomatoes, and artichoke hearts. I used Casa Di Oliva it’s more a bruschetta mix which is helpful for the sauce.

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Add sautéed veggie mix to pasta, sprinkle with salt and pepper and mix well.

Sprinkle 1-2 cup fresh parmesan cheese on hot pasta and give it a good stir.

When serving sprinkle with freshly grated mozzarella cheese and diced avocados.

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Serve with garlic bread an enjoy!

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