Don’t you love it when you rediscover an old recipe? Over the years your lifestyle, kitchen skill set and taste all evolve, and some of your old family favorite recipes get lost in the shuffle. That’s what happened with this Mediterranean Chicken Pasta recipe. I originally found it in one of those checkout stand recipe booklets by Pillsbury circa 1993. I used to make it all the time, and often brought it to potlucks and parties.
Does anyone do potlucks anymore?
I honestly couldn’t say what made me think of this dish that I hadn’t prepared in close to 10 years, but I recently found myself frantically searching through old recipe books to find it. Lucky for me and you, I found it!
Pasta:
4 quarts water
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon chicken flavor instant bouillon
8 oz. (3 1/2 cups) uncooked bow tie pasta
Chicken:
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 2 x 1/2 inch strips
2 garlic cloves, minced
1/2 cup water
1 teaspoon cornstarch
1/2 cup diagonally cut green onions (1/2 inch pieces)
1 (2 1/4 oz) can sliced pitted ripe olives, drained
1/4 cup chopped fresh basil or 1 teaspoon dried basil leaves
1/2 teaspoon chicken flavor instant bouillon
1 cherry tomato halves
Bring 4 quarts water, 1 tablespoon basil, and 1 teaspoon bouillon to a boil. Add bow tie pasta; cook to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic; cook and stir 6 to 9 minutes or until chicken is no longer pink. In small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken. Add onions, olives, 1/4 cup basil and 1/2 teaspoon bouillon; cook and stir 2 to 3 minutes or until mixture is slightly thickened and glazed. Pour over cooked bow tie pasta; add tomatoes and toss to coat.
Garnish with fresh basil, if desired. 4 servings.
Enjoy!
Mediterranean Chicken Pasta Recipe
Ingredients
- Pasta:
- 4 quarts water
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
- 1 teaspoon chicken flavor instant bouillon
- 8 oz. (3 1/2 cups) uncooked bow tie pasta
- Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 2 x 1/2 inch strips
- 2 garlic cloves, minced
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/2 cup diagonally cut green onions (1/2 inch pieces)
- 1 (2 1/4 oz) can sliced pitted ripe olives, drained
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil leaves
- 1/2 teaspoon chicken flavor instant bouillon
- 1 cherry tomato halves
Instructions
Bring 4 quarts water, 1 tablespoon basil, and 1 teaspoon bouillon to a boil. Add bow tie pasta; cook to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic; cook and stir 6 to 9 minutes or until chicken is no longer pink. In small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken. Add onions, olives, 1/4 cup basil and 1/2 teaspoon bouillon; cook and stir 2 to 3 minutes or until mixture is slightly thickened and glazed. Pour over cooked bow tie pasta; add tomatoes and toss to coat.
Garnish with fresh basil, if desired. 4 servings.
Enjoy!
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Liz says
May 22, 2013 at 3:47 PMI adore the flavor of basil so this looks impossibly good to me!
Jennifer says
May 22, 2013 at 4:08 PMMMM. the more basil the better! and I don’t know what it is, but I love bowtie pasta the best.
Tiffany C. says
May 22, 2013 at 7:21 PMYum! This looks so lite and refreshing. Pinned for later.
Maryann says
May 22, 2013 at 7:48 PMI love any dish with fresh basil
Jenn says
May 22, 2013 at 8:17 PMLooks good and good for you!
Elaina- says
May 22, 2013 at 8:57 PMWow this looks so delcious!
Dawn says
May 22, 2013 at 9:34 PMThis looks really yummy! I love tomatoes. Pinning this for later. 😀
Tammy says
May 22, 2013 at 9:51 PMWhat a great way to use the cherry tomatoes from the garden!
Robin Gagnon {Mom Foodie} says
May 22, 2013 at 10:20 PMI love a nice simple Italian pasta salad
Kelly says
May 22, 2013 at 11:13 PMI love Potlucks, but yeah, no one I know seems to do them anymore. This look fantastic.
TerriAnn says
May 23, 2013 at 1:08 AMWhat a good idea to use the bouillon! This looks nice and fresh 🙂
Anne - Mommy Has to Work says
May 23, 2013 at 6:54 AMIt looks really good and healthy too!
Crystal says
May 23, 2013 at 12:39 PMYum, I love all the ingredients in this dish.
Bill McGovern says
May 23, 2013 at 9:22 PMThis is perfect for my wife and me. Basil, cherry tomatoes, chicken, pasta and olive oil. Yum! Just entered into the Recipes notebook in Springpad.
Jenn- The Rebel Chick says
May 23, 2013 at 11:20 PMYum, this sounds delish. Add a bit of feta cheese and oh my.
Jennifer says
May 24, 2013 at 12:37 AMThat looks like a very fresh, bright dish! I love the simple ingredients and beautiful colors.
Shell Feis says
May 24, 2013 at 4:40 AMI pinned this to make next week, it sounds amazing!
Donna says
May 24, 2013 at 1:10 PMI love pasta, and crazy love Mediterranean dishes! Yum!
Emily says
May 24, 2013 at 3:18 PMPasta and chicken – two of my favorites! I’ll be trying this recipe!
Jayden H. says
May 24, 2013 at 4:40 PMoh my gosh this looks amazing! I am definitely going to make this for the family in the near future! I will let you know what they think 🙂
nicole says
May 24, 2013 at 5:37 PMYou had me at Mediterranean and pasta. Looks yummy.
Leilani says
May 25, 2013 at 1:34 AMThis looks so yummy! I love cherry tomatoes!
Heather says
May 25, 2013 at 11:31 PMYum! I’m totally making this. I’m going to switch the chicken with the fake stuff 🙂
manda says
May 26, 2013 at 12:11 AMoh delicious! if only we could take the plates off the screen! i need to try this one.
almanyc says
June 6, 2013 at 8:41 PMthis would be great in the height of summer, when the tomatoes are really in season
Chelesa sims says
June 7, 2013 at 4:43 PMThis looks so yummy. I love salads
Monise says
June 7, 2013 at 4:45 PMWe love chicken and we love pasts. This seems like a really easy recipe and I could make enough for 2 days!
Sarah B says
June 25, 2013 at 9:46 PMsounds yummy. I love that it doesn’t have spinach in it – which is typical in Mediterranean food. I substitute, but it’s never the same. I like the lightness of this recipe for summer. I’m pinning this for the summer.
Donna Martin says
July 10, 2013 at 12:51 AMLooks delicious..basil will make the food yummy
Jo-Ann Brightman says
July 12, 2013 at 3:43 PMI like this recipe. I’d add some EVVO and maybe even more basil.