Food, Wine, Rock & Roll

Part food blog, part jam session

I got this recipe from one of my husband’s former co-workers who was also an avid home-chef.  It’s simple, quick, and very filling (oh, and it makes great leftovers…are we seeing a pattern yet?).  The sauce is creamy with just a hint of bite because of the feta, which balances very well with the basil, artichokes, and olives.  The sun-dried tomatoes give the dish just a touch of sweetness that rounds out this wonderfully delicious dish.


  • 3 Tbsp. olive oil
  • 1 pound skinless boneless chicken breasts, cut into 1 inch chunks
  • 1/4 cup sun-dried tomatoes, julienned
  • 2 tablespoons garlic, minced
  • 1/4 cup fresh basil, roughly torn
  • 1/2 cup – 1 cup artichoke hearts in water, quartered and drained
  • 1/4 cup kalamata olives, pitted
  • 6 oz. low fat feta cheese, crumbled
  • 1/4 cup fat free half & half
  • 1/2 lb angel hair pasta
  • 2 teaspoons dried oregano
  • Salt & pepper to taste


Boil water for pasta and cook until tender

Heat oil in a skillet over medium heat.  Brown chicken until no longer pink – about 3-4 minutes.

Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.

Add the basil, artichoke hearts, olives, and feta cheese to the skillet.  Saute for 1 minute then stir in the cream.

Strain the pasta and transfer to a large pasta bowl.  Add the chicken saute to the pasta and toss.  Season with oregano, salt and pepper before serving.


I recently discovered an incredibly inexpensive wine that is really quite good (it’s made by the same folks who make Two-Buck Chuck) at Sprouts Farmers Market.  Crane Lake’s Chardonnay goes very well with this dish because it has just a hint of sweetness that complements the fresh basil and sun-dried tomatoes and has a very smooth finish that goes well with the creaminess of the sauce.


In the past, I have listened to a fairly wide array of albums while making this dish.  My current favorite album to throw on while making this yummy dish is the self-titled album released by the collaborative effort band, Broken Bells (composed of Danger Mouse & the lead singer of The Shins).  It’s an amazing album that, at times, seems inspired by some music from the early 80s (The Cure, Modern English, etc).  It’s great to listen to while making this dish because, while it is mellow & easy to groove to, it has some rather surprising moments that just sweeten up the whole experience.

2 Responses to “Mediterranean Chicken”

  1. Victoria Kubecka says:

    Is it a requirement to use the “less” and “low” ingredients? Or can I use the real fatty stuff?
    Also, how much is the Crane’s Lake?
    This one sounds yummy!
    Did the mushroom chicken the other night. Liked it because we were having company and I didn’t have to “babysit” dinner. Tasty too!

  2. Becca says:

    It is NEVER a requirement to use the “less” & “low.” In fact, the original used the real stuff & it’s just as tasty.
    I got the Crane Lake on special: 2 bottles for $10.
    So glad you are enjoying this!

Leave a Reply