Mediterranean Pasta with Creamy Feta Sauce

Mediterranean Pasta with Creamy Feta Sauce


Posted on August 15, 2009 at 3:26 PM

Updated Wednesday, Sep 16 at 11:03 AM

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

Watch cooking segment


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.