Archive for August 24th, 2011

Jt cooks dinner most week-nights because he works from home and has a bit more time than I do. I know I am very fortunate to have this, but I miss it particularly since The Big Reno 4+ years ago! He’s a great cook, and I keep telling him to start a “guy’s cooking class” — I mean his food is really good! JT whipped up this recipe last night. It was amazing. The flavours so fresh and creamy…I’m having left-overs as I type this — oh sorry, I dazed out for a second!

The original recipe is from Food Network US’s Tyler Florence, and is very good in its own right, but we made it a bit healthier, of course! I love this dish with either left over BBQ’d Chicken or Salmon. Both are extremely delicious! The photo is a little blurry, I took it with my lowly iPhone 3Gs, but you can see all the flavours (I tried to sharpen it up in Photoshop, it’s a wee bit better). This dish is very good either hot or cold.

JTs Mediterranean Chicken Pasta

Serves 4


  • Non-stick cooking spray
  • 1/2 cup sun-dried tomatoes, julienne
  • 2 tablespoons garlic, minced
  • 1/4 cup Carnation Fat Free Evaporated Milk
  • 1 cup artichoke hearts in water, drained and quartered
  • 1/2 cup Kalamata olives, pitted and sliced into halves
  • 6 ounces goats milk feta cheese, crumbled
  • 1/4 cup fresh basil
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • Pasta (we like fussili with this dish) enough for 4 (we like to use Catelli Smart, which is high fibre but NOT whole wheat pasta)
  • 400 g left over BBQ’d chicken or Salmon, cut into small chunks


  1. Boil water for pasta in a pasta pot, fitted with a strainer. Spray your skillet with non-stick spray. Add sun-dried tomatoes and garlic to skillet and sauté for 2 minutes.
  2. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  3. Now add the artichoke hearts, and olives to the skillet. Saute 1 minute then stir in the Carnation Fat Free Evaporated Milk. When this has heated through, add the chicken or the salmon.
  4. Strain the pasta and transfer to a large pasta bowl. Add the chicken mixture to the pasta and toss. Season with oregano, fresh basil, salt and pepper, and then add the crumbled feta just before serving. We like the feta just a little melty, not too melted.

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