I am so glad my mother came up from sunny Florida to visit us in snowy Michigan. I enjoyed her company at the gym, I enjoyed taking her around our new city, and I loved another creative mind in the kitchen!
I have said it before, but this dish came about one hundred percent off-the-cuff. Between the two of us, my mother and I carefully combined whatever we could find in the refrigerator and pantry to resemble a Mediterranean flare.
The olives we chose were to use were Green Ripe California Naturals, and had a very mild taste compared to most. I am not the biggest green olive fan, but gave these a try anyway. I am so glad I did. You could easily substitute the traditional black kalamata olive for a different flavor, but I think that if you try the ones I suggest, you will be hooked too.
Another unique ingredient that added a little extra flavor was a flavored feta by Athenos. I have yet to try others, but the tomato + basil flavor had me swooning! Below gives directions to cook by crock pot or stove top, so feel free to use either method. Please note, the extra long cook/simmer time is simply to bring out the flavors.
Let the Mediterranean infusion begin!
3-4 boneless skinless chicken breasts
approx. 1 Tbsp. flour
angel hair pasta (I used 3/4 box of whole wheat)
1 red pepper, sliced
3/4 15 oz. can green olives
1/2 cup white wine
1/4 cup feta cheese (I used basil + tomato flavored)
1. Slice chicken, season with salt and pepper, then sprinkle with flour to coat.
2. Add enough olive oil to coat a large skillet. Brown chicken.
3. Transfer chicken to crock pot, then add olives and feta cheese.
4. Saute peppers in olive oil to partially soften. Add to crock pot.
5. Add white wine to crock pot. Stir well.
6. Cook on Low for 5-6 hours.
*To decrease cooking time, cook in a covered skillet by stove top on Med-High. Change heat to Low and simmer for 1 hour.
Slice chicken, season with salt and pepper, then sprinkle with flour to coat.
(Don’t worry if chicken isn’t completely done, since it can finish cooking in the crock pot.)
Slice peppers and drain olives.
Add olives and chicken to crock pot.
Add white wine.
Cook peppers in skillet to soften. It is okay to leave a little firm.
Add feta, if you haven’t already.
Cook in crock pot for 5-6 hours or by stove top for about 1 hour.
Check in every so often to test thickness of the sauce. If it looks thick, add a little bit of water, olive oil, or both if desired.
While pasta sauce is cooking, I used a few leftover ingredients to add to a green salad. The feta cheese, tomatoes, carrots, and leafy greens complimented the dish very well.
Serve as is, or add a little more olive oil and a few sprinkles of Parmesan cheese to each plate.