Mediterranean Chicken Pasta Toss Recipes

Steps:

• In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
• Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Steps:

• Cook and drain pasta as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Cook sausage in oil until browned. Stir in cooked pasta, frozen peas and pesto. Cook about 5 minutes, stirring occasionally, until heated through.
• Top with cheese and tomato. Cook over medium-low heat about 3 minutes or until cheese is melted.

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Steps:

• Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
• Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Steps:

• In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.

Steps:

• Heat oil in large nonstick skillet on medium high heat. Add zucchini, squash, and chicken; cook 8-10 minutes or until vegetables are crisp tender and chicken is cooked through (170 degrees). Stir frequently. Stir in tomatoes and dressing, cook 2 minutes or until heated through, stirring occasionally. Add pasta and basil, toss to coat. Cook until heated through, stirring frequently. Sprinkle with cheese.

Steps:

• Pasta cooking directions:.
• 1. Bring water to a boil and add capellini/angle hair pasta.
• 2. Reduce heat and cover until pasta is cooked.
• 3. Drain and toss with 1 ounce extra virgin olive oil.
• Mediterranean Toss directions:.
• 1. Heat oil in large nonstick skillet on medium high heat.
• 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
• 3. Add garlic and toss.
• 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
• 5. Add white wine so it can absorb the seasonings and cook the garlic.
• 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
• 7. Add pesto, tossing until ingredients are evenly coated.
• 8. Throw in pasta and toss.
• 9. Remove from heat and let it sit for a minute.
• 10. Add spinach and toss until spinach is slightly wilted.
• 11. Add feta and toss lightly until everything is mixed*.
• 12. EAT!
• * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.