I made quite a few (okay, a lot) of changes to the original recipe. First I sauteed about 4 oz. of quartered white mushrooms in EVOO, added garlic, red pepper flakes, pine nuts, kalamata olives, about 3 TBSPs lemon juice, more EVOO, and a couple glugs of white wine. I kept the heat on low and allowed the 'concoction' to reduce. Meanwhile, I cooked 5 chicken tenderloins (previously marinated in Italian dressing) on my George Foreman. When I added my 8 oz. of penne pasta to the skillet, I threw in 1/2 c. feta, the sliced chicken, and about 1/4 c. each of parmesan and pecorino romano (grated). I really love the combination of flavors in this dish. My husband's only complaint was the pine nuts- he just didn't like the 'crunchy things'. For those that thought this was dry, simply reduce the amount of pasta or increase the EVOO and lemon juice. Of course, a little wine never hurt anybody either!
Was this review helpful?
2 users found this review helpful
I made quite a few (okay, a lot) of changes to the original recipe. First I sauteed about 4...