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During these crazy days, it is important that we nurture ourselves. Food evokes many memories of celebrations and good times spent with family and friends. Our dinners should not just be nutritious, but good for our soul as well.
I am happy to share one of the first dishes I made for my husband. It’s not fancy or complicated – instead, it is a simple, comforting dish that is very delicious. I will worn you to make extra for the next day because it is that good and you will want left overs.
This dinner is one of my “go to” weeknight dishes because it can be prepared quickly in one pot with pantry staples and with very little preparation required.
This dinner truly evokes great memories for me of coming home from a crazy day and sharing a delicious dinner with my love while laughing and sharing stories of the day. What is your fond memory dish?
Mediterranean Inspired Chicken Dinner
Ingredients
- 1 – 28 oz can of Roma tomatoes
- 1 can artichoke hearts
- 1 cup chicken or vegetable broth or water
- 1 cup pitted black olives
- 6 mushrooms finely chopped
- 3 cloves garlic finely chopped
- 2 cups fresh spinach chopped
- 1 tsp. chili flakes
- 1 cup basil chopped
- 4 half chicken breasts
- 2 tbsp. olive oil
- 4 oz. feta cheese
- Basil for garnish
- Salt and Pepper
- 1 lb orzo (or noodles of your choice)
Zucchini Noodles (instead of pasta noodles)
- 3 medium size zucchini
- 2 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/2 cup parmesan cheese
- Salt and Pepper to taste.
Instructions
Prepare Chicken Breasts
- Cut chicken breasts so that they are all the same size and thickness, salt and pepper. Set aside.
Prepare Feta
- Remove feta from the water and towel dry. Cut feta into thin slices, set aside.
Prepare Sauce
- Chop garlic, mushrooms, spinach, basil.
- In a large saucepan, add 1 tbsp. olive oil, garlic, mushrooms, chili flakes. Saute until the mushrooms are golden, approximately 5 minutes. Add canned tomatoes, artichoke hearts, broth or water.
- Once the sauce comes to a boil, add chopped spinach, chopped basil, and drizzle with remaining olive oil.
Poach Chicken
- Gently, place the chicken filets on top of the sauce and cover with a lid to allow the steam to poach the chicken. Approximately 15 minutes. Add olives.
- Place a thin slice of feta on top of each chicken breast. Replace the lid and continue poaching for an additional 10 minutes, until the cheese is melted.
Pasta
- If using pasta, prepare according to the instructions on the package. Rinse and toss with a little olive oil.
Zucchini Noodles (instead of pasta)
- Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra-long noodles so that they are about the length of spaghetti. (I have a small hand spiralizer that was super cheap and it is easy to use.)
How to make Zucchini Noodles without a Spiralizer
- The spiralizer is not the only way to make noodles. You can use a standard vegetable peeler to make wide noodles or ribbons or use a mandoline to create thin noodles.
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; approximately 5 minutes.Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
- Stir in the basil and parmesan cheese. Cook for one minute.
How to Serve
- Remove the chicken from the sauce pan and set aside.
- Using pasta tongs place a nice portion of pasta noodles or zucchini noodles in the middle of your dinner plates.
- Top the noodles with a generous amount of sauce.
- Top the sauce and noodles with a piece of chicken, then garnish with basil.