I had a hankering for something Greek last night and came up with these ingredients: thin spaghetti or fettuccine, feta cheese, pitted kalamata olives, tiny grape tomatoes, garlic, and chicken breasts. Also a Greek dressing as seasoning (see homemade below.) No photo! We gobbled it down.
Cut up the chicken into strips and saute it in olive oil, being careful to not overcook. Add the halved tomatoes and saute until softened, about a minute. Add the olives.
At the same time (using about 8 minutes to cook), boil the pasta until al dente. Drain.
At the feta to the chicken for about one minute with 1/4-1/2 cup of the Greek dressing. Toss with hot pasta.
Dressing:
1/3 cup red wine vinegar
1 lemon juiced
1tsp Dijon mustard
2 minced garlic cloves
1/2 tsp. dried oregano
1/4 tsp salt and black pepper
1/2 cup olive oil
Add all but oil and whisk together. Add in the olive oil, slowly mixing to emulsify.
