Katherine's Mediterranean Pasta with Creamy Feta Sauce
8-10 oz penne pasta
1 tbsp. olive oil
1 clove garlic, minced
2 chicken breasts, cut into small pieces
salt and pepper
3/4 cup half-and-half
3/4 cup feta cheese
1/2 cup chopped portobello mushroom (about 1/2 large)
1/3 cup sundried tomatoes, drained
1/3 cup roasted red peppers
1/4 cup kalamata olives, pitted and sliced
1/3 cup fresh basil leaves
Cook pasta, drain and set aside.
In a large pan, heat olive oil, garlic, chicken breast, salt and pepper on medium high.
When chicken is partly cooked, add about 1/4 cup half-and-half and 1/4 cup feta and continue cooking.
Once chicken is 95% cooked, reduce heat slightly and add remaining ingreedience. Simmer for about 4 minutes.
Stir in pasta, remove from heat and serve garnished with extra feta and fresh basil leaf.