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.

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

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

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.

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.

Serve with garlic bread an enjoy!