Mediterranean Chicken

Submitted by Lauriann Mosillami

"This is a colorful dish good enough for company. Serve with a salad and fresh bread. For variety try adding different color peppers or squash."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4-6

ingredients

• Marinade

• 1⁄2 cup olive oil
• 1⁄3 cup fresh lemon juice (about 3 lemons)
• 1 teaspoon oregano
• 2 fresh garlic cloves, riced

• Main Ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 large red pepper, julienned
• 1 (15 ounce) can black olives, quartered
• 2⁄3 cup chicken broth
• 1 tablespoon cornstarch
• 12 ounces pasta, cooked al dente

directions

1. Bring marinade ingredients to a boil.
2. Remove from heat and cool and add the chicken breast.
3. Marinade as little as 30 minutes or overnight.
4. Saute chicken in marinade till no longer pink.
5. Add chicken broth, and cornstarch and cook until thickened.
6. (I usually bring to a boil for a minute or two to help thicken) Toss in red pepper and olives just until heated.
7. Serve over pasta.

Reviews

[Theresa in Chi-town]

Excellent dish! Perfect blend of flavors. I follow this recipe to a T....except I sometimes use Red AND Yellow peppers for more color. (never green..it will have a different flavor)