Shedd's Spread Country Crock Mediterranean Chicken and Pasta

This is a fantastic summer dish! If you enjoy olives, try the substitution for an authentic Mediterranean flavoring.

Shedd's Spread Country Crock Mediterranean Chicken and Pasta

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    1 lb. boneless, skinless chicken breast halves, cut in strips 1/2 teaspoon salt
    8 tablespoons margarine 1/4 teaspoon ground black pepper
    1/2 cup sun-dried tomatoes packed in oil, patted dry and chopped 1 cup chicken broth
    1 small onion, chopped 1/2 lb. bow tie pasta, cooked and drained
    1 clove garlic, finely chopped


    Prep: 30 min Total:
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    • 1

      Season chicken, if desired, with salt and pepper

    • 2

      In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken

    • 3

      Remove chicken and set aside

    • 4

      In same skillet, melt remaining 6 tablespoons margarine and cook tomatoes, onion, garlic, salt and pepper, stirring occasionally, until onion is tender, about 4 minutes

    • 5

      Add broth and bring to bo

    • 6

      Return chicken and any chicken juices to skillet and simmer until chicken is no longer pink, about 2 minutes

    • 7

      Toss with hot pasta and sprinkle, if desired with chopped parsley

    • 8

      *SUBSTITUTION: Use 1 can (5 oz.) sliced pitted ripe olives.


    SUBSTITUTION: You can use 1 can (2.25 oz.) sliced pitted ripe olives for sun-dried tomatoes.

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