Chef Frank Georgacopoulos shows how to prepare some tasty chicken in the Greek style. Put it over spaghetti for a real treat.
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2148 per serving
- coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 medium onion, thinly sliced, lengthwise
- 2 cloves garlic, thinly sliced crosswise
- 1/2 cup dry white wine
- Feta cheese, crumbled
- 2 green peppers, sliced lengthwise
- 2 tomatoes, quartered
- 1/2 cup fresh basil leaves, torn
- 12 chicken tenders, seasoned
- cooked spaghetti, (optional)
In a large skillet, heat 1 T. oil over medium-high. Season and sautee chicken tenders. In another pan add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add green peppers, tomato.
Add Dijon mustard, white wine and cook until evaporated, about 2 minutes.
Add chicken tenders at this point and bring all flavors together. At the end, begin adding Feta cheese until a creamy texture is achieved. (If using pasta, follow step four)
In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.