Pasta With Sun-Dried Tomatoes, Snap Peas, and Feta

Submitted by likeamystic

"A delicious pasta that I threw together using some of the leftovers from another very tasty dish: http://www.recipezaar.com/Chicken-Breast-Stuffed-With-Feta-Cheese-Sundried-Tomato-and-Re-17962. My directions are not exactly precise since most of it is according to taste. However, if you have a little experiencing cooking, and taste everything as you go, this is really simple to make. The sweetness of the snap-peas go really well with the saltiness of the feta, and the sun-dried tomatoes meld it all together. Yum!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 2-4

ingredients

• 1 lb spaghetti
• 1 small bag sun-dried tomato
• 1 small package of frozen snap peas
• 4 ounces of crumbled feta cheese
• red pepper flakes (to taste)
• 1⁄2 cup olive oil
• 5 -6 garlic cloves, minced (or more)
• 2 -4 chicken breasts
• chicken broth (optional)
• fresh parsley (optional)

directions

1. Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
2. Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
3. Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
4. Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
5. Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
6. Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
7. Add feta cheese and toss. Optional step: add fresh parsley.
8. Place sliced chicken breast on top.
9. Enjoy!

Reviews

[Roxygirl in Colorado]

I was on my way to make a recipe out of my cookbook with sun-dried tomato pesto and came across your recipe. Your recipe sounded SO good that I changed my course and mostly followed your recipe. I sauteed my chicken in oil and the red pepper flakes, then proceeded with the rest, adding at least a cup of chicken broth and about 1/3-1/2 cup sun-dried t. pesto. I added some chopped olives to my portion, too. This resulted in a restaurant worthy pasta dish with packed with flavor!! Thanks chef, for posting your recipe. Roxygirl