- Pinch of salt
- 1 tablespoon cooking oil
- 3 cups penne pasta
- 6 ounces hearts of palm (or substitute celery)
- 1 pound chicken, boneless and skinless
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, diced
- 1/2 cup chicken broth (you can use white wine in place of some of the broth)
- 1/2 teaspoon fresh oregano
- 1/2 pound fresh red bell pepper, julienned
- 1/4 cup olives, pitted and sliced
- 1/4 cup feta cheese
Direction:
- Place a large pot of water over high heat and fill half full. Add salt and cooking oil. When the water has reached a full rolling boil, add pasta and seven minutes (al dente) to cook. Drain the pasta in a colander and rinse well with cold water. Reserve pasta.
- In thin diagonal slices across the grain and reserve Cut hearts of palm.
- Cut chicken into 1 inch squares and set aside.
- In a skillet over medium heat add extra-virgin olive oil, add garlic and cook for two minutes. Add chicken cubes and stir until coated with oil.
- When chicken is browned add the broth, the liquid as a cleaning agent to dissolve and use the spatula to scrape along the bottom of the pan. This pan is called deglazing and enhances the flavor of the broth. Add oregano.
- Has full access to the broth to a boil, reduce heat to medium and add bell pepper. Cover and cook for 10 minutes.
- Stir in chopped hearts of palm and olive.
- Add cooked pasta and stir to combine. Cook the dish for a few minutes until all of the elements have reached the same heat level.
- Plate pasta mixture and sprinkle on some feta cheese and serve.
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