ingredients:
4 boneless, skinless chicken breasts
1 box of bowtie pasta
1 jar of sun-dried tomatoes in olive oil (or packaged sun-dried tomatoes, in which case follow the directions to soften them and then add olive oil for the sauteing)
1 garlic head
1 can of black olives (pitted)
2 blocks of feta cheese
1 bag of pine nuts
Directions:
Slice chicken in bite-sized pieces and sauté with sun-dried tomatoes and minced garlic. (add more olive oil to this if more is needed). Begin boiling water for pasta. In a large bowl, mix crumbled feta, pine nuts (broil them first until they are golden brown), and chopped olives. After the chicken, sun-dried tomatoes and garlic have been sautéed, add them into the bowl of dry ingredients and toss thoroughly. After pasta is cooked, add pasta in mixing bowl and toss again. The pasta is then ready to serve. Goes well with Italian bread dipped in balsamic vinegar, olive oil and shredded parmesan.
I can’t figure out how big of a bag or bottle of sundried tomatoes. My store has a 3.5 oz bag and an 8oz bag. The recipe in the book says 2 pkg. and above says 1 jar – help?
— Ada Roeser · Jun 26, 09:21 AM · #
What is the weight or size of the olives, blocks of feta and the sun-dried tomatoes in oil? How much garlic in a garlic head; how many cloves? Thanks.
— Bettyanne Holland · Jun 28, 12:24 PM · #
where is the recipe for the peach cobbler?
— kathy · Jun 29, 06:59 AM · #
Yeah! It is AWESOME!!!!
The more olives, feta, and sun-dried tomatoes the better! We like to call ‘em ‘beads and trinkets’! YUM. My whole family, including my endearingly finicky 5 YO, LOVE “Becker’s”. Not to mention that the 7 of us girls doing NOG at the WHOLE thing. Whew.
— Crista · Oct 13, 01:48 AM · #