Mediterranean Wild Rice Pasta With Sun Dried Tomatoes Recipes

MEDITERRANEAN PASTA RECIPE WITH CHICKEN

Steps:

• Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
• Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
• Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
• Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
• Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
• Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

MEDITERRANEAN PASTA IN MINUTES

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.

MEDITERRANEAN PASTA WITH TOMATO AND ARTICHOKE

Steps:

• Cook pasta according to directions.
• Heat oil and garlic for 10 minutes on low heat.
• Remove garlic and discard.
• Add wine, artichoke, tomatoes, sun dried tomatoes and olives to pan and cook on medium until liquid condenses and cherry tomatoes soften, about 10 minutes.
• Stir in basil, feta and pasta.
• Serve warm.

EMILY'S MEDITERRANEAN PASTA

Steps:

• Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
• Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.

MEDITERRANEAN TOMATOES AND WHITE BEANS

Steps:

• Add olive oil to a frying pan over a medium high heat, once hot add the onion and fry until golden and softened.
• Add in the peppers and garlic and fry for a couple more mins.
• Add the paprika and mix to coat.
• Add in the chopped tomatoes (and sugar or sweetener if using, it helps cut the acidity of the tomatoes but is optional), beans and tomato paste and stock, stir until all mixed.
• Bring to a boil, cover and simmer for 15 minutes, sauce should all be rich and thickened.
• Taste and season as needed with salt and black pepper
• Stir in the chopped fresh parsley and basil.
• Enjoy!

MEDITERRANEAN WILD RICE & PASTA WITH SUN-DRIED TOMATOES

Steps:

• Combine first 9 ingredients in a large bowl.
• Begin to drizzle olive oil and vinegar onto the mixture. Stir to combine. Keep adding oil and vinegar until all ingredients are moistened. Add salt and pepper to taste. Sprinkle on the basil. Refrigerate for a couple of hours. Pull out and stir. If mixture seems dry add a little more oil and/or vinegar to moisten.
• Serve at room temperature.

BASMATI-SUN-DRIED TOMATO RICE PILAF

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.

MEDITERRANEAN CHICKEN ORZO WITH SUN-DRIED TOMATOES AND SPINACH RECIPE

Steps:

• Cut chicken into bite sized cubes and place in a large zip top plastic bag. Whisk together ¼ cup of olive oil, 2 Tablespoons of lemon juice, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper in a small bowl. Pour the mixture over the chicken and seal the bag, then refrigerate for at least 1 hour, up to overnight.
• Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned but not cooked through. Add the garlic and cook for another minute until fragrant.
• Stir in the chicken stock, orzo, sun-dried tomatoes, and the remaining teaspoon of oregano. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook until the orzo is tender and the chicken is cooked through and most of the liquid has cooked off, about 10-12 minutes, stirring occasionally.
• Gradually add spinach and cook until wilted. Season with additional salt and pepper to taste, then top with crumbled feta cheese and serve.