Mediterranean Light Chicken and Vegetables Over Pasta

It was time to use the leftover rotisserie chicken.  Since it was already cooked, that eliminated one step of the cooking process.  This dish is similar to chicken caccitore, but a much lighter version, which is perfect for the warmer, more spring-like weather we’ve been having.

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Mediterranean Chicken and Vegetables

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1-1 1/2 lbs cooked chicken, cut into chunks

cooked spaghetti or angel hair pasta

olive oil

1 zucchini, sliced

1-1 1/2 cups mushrooms, sliced

1 cup sliced peppers – I used the sweet peppers, but any kind will do

1 shallot, sliced thin

1 TBSP garlic

2 cans stewed tomatoes, with the juice

1 tsp red pepper flakes

1 cup dry white wine

1 TBSP lemon juice

1 tsp each, dried oregano, basil, thyme, sage, and marjoram

salt & pepper to taste

 

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Saute all the vegetables together, except the tomatoes, along with the dried herbs and salt & pepper in the olive oil.

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When the vegetables are tender, add the wine and the tomatoes.  Continue to cook for about 5 minutes.

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Mix everything together well then add the chicken and incorporate into the mixture.

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Once everything is combined, add the lemon juice and mix well again. Continue to cook for about 2-3 minutes.

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Once everything is ready, serve it over the cooked pasta.  I served it with some warmed bread and an olive oil dip and a light and fruity chardonnay.  You can also serve it with a light red too if you prefer, but definitely NOT a heavy or bold red.  Something light is definitely best with this light dish.  This is light and zesty, full of vegetables, and full of flavor.  Mangia!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

21 thoughts on “Mediterranean Light Chicken and Vegetables Over Pasta”

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