chopped, fresh oregano (see this post on converting to dried oregano)
(or one large) cloves of garlic, minced
11 1/2 tablespoons
of 2 lemons (about 1/4 cup)
fusilli or other pasta
marinated artichoke hearts, halved or quartered into bite-sized pieces
11 1/2 cups
pitted olives (kalamata or any Mediterranean mix)
feta cheese, crumbled or cut into small cubes
chopped fresh oregano
of chopped fresh parsleyPreheat the oven to 425°F. Pat the chicken breasts dry and lay them on a baking sheet lined with aluminum foil or parchment paper. Mix the remaining ingredients together to form a paste, and rub it over both chicken breasts, making sure to get some of the mixture underneath the skin and in any folds of the meat. Sprinkle with extra salt and pepper.
chicken for about 25 minutes, until cooked through (the skin does not need to brown). Remove and allow to cool slightly, then peel back the skin, remove the meat, and shred it into bite-sized chunks. Try to scrape as much of the seasonings as possible off the skin and bones, so you can add it to the pasta along with the chicken.
the chicken is cooking, make the vinaigrette. Mix the lemon juice with the salt and pepper, then slowly stream in the olive oil while whisking vigorously. Set aside.
the pasta in salted, boiling water. While it's cooking, combine the artichoke hearts, olives, and shredded chicken (plus any juices and spices on the cutting board) in a large bowl. When the pasta is al dente, drain it and add it to the bowl. Pour over the vinaigrette, then add the feta cheese. Mix everything together, then sprinkle in the extra oregano and parsley, if desired. Add salt and pepper to taste.
Dice chickenand slice the chorizo/sausage and fry in pan with a little oil until chicken is golden. As for the spiciness, if you’re not too keen on it being too hot just stick with the natural spices from the chorizo, but if you want to heat things up, stir in some peri peri or hot sauce to taste
Layer half the pasta mix in a baking dish and top with some grated cheese. Ingredients Pasta Enchilada sauce Cooked chicken Grated cheese How to make enchilada pasta bakeCook the pasta in salted boiling water per pack instructionsDrain the pastaand return to the pot
Chicken stew with tomatoes, chorizo and black olives. Season the chickenwith salt and pepper. Add the wine to the pan and as it bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelized juices