I’m sure you’re tired of me reiterating the fact that I’m on a budget, but I am; if you want me to stop, might I suggest emailing me to get my address for your appreciated financial contribution. Then I’ll blog about scallops or something. Today, however, we are back on track with a cheap and easy mediterranean inspired dish from my freezer and my pantry. The big problem I have with eating in my current financial state is keeping my staples interesting. My pantry is filled with boxed rice dishes, bags of dried pasta, and cans of tomatoes, black beans, garbanzo beans, and a box or two of cake mix (homemade is wonderful, but there is a special place in my heart for funfetti). And with my frozen chicken (1.89 a pound at the Lucky is still the best price I’ve found), pretty quickly things can feel like you’re living with dinner on repeat. I am here to shake things up. I love love love italian, greek and arabic cuisine; which means I’m always striving to incorporate their unique flavors into my weekly routine. This is a blend of the three with a greek chicken and falafel-ish pasta that, with a little planning, went from pantry to plate in a little more than thirty minutes.  LEMON OREGANO CHICKEN PASTA WITH CHICKPEAS & OLIVESTime: about 30 minutes cook time Amount: 4 servings INGREDIENTS: 2 large chicken breasts, cut into 1-2” pieces 2 tbsp lemon juice 1 tbsp oregano 2 tsp salt 2 tsp parsley 2 tbsp olive oil 1 can of chickpeas 1/4 cup of chicken broth 1 handful of olives 1/2 pound pasta DIRECTIONS Here’s the planning portion (and in truth, it is optional, you’ll just get better flavor if you plan ahead): marinate the chicken in a the lemon juice, 1/2 tbsp oregano, 1 tsp salt, 1 tsp parsley, and 1tbsp olive oil. If you don’t have time to plan ahead, just put everything in when you cook the chicken. Let it sit for at least an hour. Heat 1 tbsp olive oil on medium high heat until it just starts to smoke. Throw your chicken on and cook the chicken until it starts to brown. Reserve it to a bowl. It’s not done yet. In a new pot, boil water and cook the pasta as directed. Use your second tsp of salt to flavor the pasta as it is cooking. Drain your can of chickpeas and throw it in the now vacant pan with the rest of your oregano and parsley (there should still be enough oil in the pan, if there isn’t add a touch more). Cook for about 5 minutes. They’ll start to get a rich golden color and be soft and firm at the same time: little bites of heaven. Throw them in your bowl with the chicken. Use your chicken broth to deglaze the pan (it’ll make cleanup tons easier and you wont loose the great flavor that is stuck to the bottom of your pan). Add the olives. I still had some kalamata olives in a jar in the fridge, but you can use whatever type you fancy most. After 1-2 minutes, reduce heat and add your chicken and chickpeas back into the pan.  By this time, your pasta should be al-dente. Strain it and throw it in with your chicken, chickpea, olive mixture, and stir it to mix it in. After a minute or two on medium-low heat, you are ready to serve. If you have it, I’d suggest throwing a little bit of feta on top and maybe garnish with a lemon wedge. I only had grated parmesan, but a boy can dream, right? I’m really excited for you to try this dish; it’s like a perfect one night stand, an interesting, new combination of the flavors you love in a low-maintenance and delightful form.

I’m sure you’re tired of me reiterating the fact that I’m on a budget, but I am; if you want me to stop, might I suggest emailing me to get my address for your appreciated financial contribution. Then I’ll blog about scallops or something.

Today, however, we are back on track with a cheap and easy mediterranean inspired dish from my freezer and my pantry. The big problem I have with eating in my current financial state is keeping my staples interesting. My pantry is filled with boxed rice dishes, bags of dried pasta, and cans of tomatoes, black beans, garbanzo beans, and a box or two of cake mix (homemade is wonderful, but there is a special place in my heart for funfetti). And with my frozen chicken (1.89 a pound at the Lucky is still the best price I’ve found), pretty quickly things can feel like you’re living with dinner on repeat.

I am here to shake things up.

I love love love italian, greek and arabic cuisine; which means I’m always striving to incorporate their unique flavors into my weekly routine. This is a blend of the three with a greek chicken and falafel-ish pasta that, with a little planning, went from pantry to plate in a little more than thirty minutes. 

LEMON OREGANO CHICKEN PASTA WITH CHICKPEAS & OLIVES
Time: about 30 minutes cook time

Amount: 4 servings

INGREDIENTS:

  • 2 large chicken breasts, cut into 1-2” pieces
  • 2 tbsp lemon juice
  • 1 tbsp oregano
  • 2 tsp salt
  • 2 tsp parsley
  • 2 tbsp olive oil
  • 1 can of chickpeas
  • 1/4 cup of chicken broth
  • 1 handful of olives
  • 1/2 pound pasta

DIRECTIONS

  1. Here’s the planning portion (and in truth, it is optional, you’ll just get better flavor if you plan ahead): marinate the chicken in a the lemon juice, 1/2 tbsp oregano, 1 tsp salt, 1 tsp parsley, and 1tbsp olive oil. If you don’t have time to plan ahead, just put everything in when you cook the chicken. Let it sit for at least an hour.
  2. Heat 1 tbsp olive oil on medium high heat until it just starts to smoke. Throw your chicken on and cook the chicken until it starts to brown. Reserve it to a bowl. It’s not done yet.
  3. In a new pot, boil water and cook the pasta as directed. Use your second tsp of salt to flavor the pasta as it is cooking.
  4. Drain your can of chickpeas and throw it in the now vacant pan with the rest of your oregano and parsley (there should still be enough oil in the pan, if there isn’t add a touch more). Cook for about 5 minutes. They’ll start to get a rich golden color and be soft and firm at the same time: little bites of heaven. Throw them in your bowl with the chicken.
  5. Use your chicken broth to deglaze the pan (it’ll make cleanup tons easier and you wont loose the great flavor that is stuck to the bottom of your pan). Add the olives. I still had some kalamata olives in a jar in the fridge, but you can use whatever type you fancy most.
  6. After 1-2 minutes, reduce heat and add your chicken and chickpeas back into the pan. 
  7. By this time, your pasta should be al-dente. Strain it and throw it in with your chicken, chickpea, olive mixture, and stir it to mix it in. After a minute or two on medium-low heat, you are ready to serve.

If you have it, I’d suggest throwing a little bit of feta on top and maybe garnish with a lemon wedge. I only had grated parmesan, but a boy can dream, right?

I’m really excited for you to try this dish; it’s like a perfect one night stand, an interesting, new combination of the flavors you love in a low-maintenance and delightful form.

Tags: recipe picture italian greek arabic | May 30, 2009
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