Tuesday, August 12, 2008

Mediterranean Cracked Pepper Fettuccine with Sumac Chicken

Mediterranean Chicken Fettuccine

Total time: 15 minutes
Serves 4

1 box cracked black pepper fettuccine (or whatever pasta you’re in the mood for)
1 tbsp olive oil
¼ cup preserved lemons, rinsed, drained & coarsely chopped
¼ cup spicy Kalamata olives, pitted and coarsely chopped
¼ cup sundried tomatoes in oil, coarsely chopped
2 cloves garlic, minced
1-2 cups cooked sumac crusted chicken, diced
½ tsp Aleppo pepper (smoky, spicy Middle Eastern pepper)
½ tsp sumac (also available at Middle Eastern groceries)
½ cup dry white wine
½ cup feta cheese, crumbled
¼ cup Italian/flat leaf parsley, chopped (or you could use fresh oregano, mint, basil or a combination)

1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes)

2. While the water is coming to a boil, heat the olive oil in a non stick skillet over medium heat. Add the chicken, lemon, tomatoes, olives, and spices and toss for 4-5 minutes. You really just want to heat the chicken through and blend all those glorious flavors.

3. Add the wine and herbs and toss for 2-3 minutes, until the alcohol evaporates somewhat.

4. Once the pasta is cooked, drain and place in a serving bowl and toss with the sauce, taste for additional seasoning and serve.

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