• Order The Ingredients!
• Mango Chicken Fajitas
• Sauteed Steak with Mushrooms
• Dijon Chicken Breasts
• Chicken Delhi Khorma and Vegetables
• Lasagna, Caesar Salad, Homemade Garlic Bread
• Mediterranean Pasta
• Baked Halibut

Mediterranean Pasta (serves four to six)

Once you try this very simple pasta dish, you will find yourself making it again and again. The key is the pagoda shaped pasta which we sell in bulk at The Hungry Moose Market. This unusual bite-sized pasta absorbs the flavors of the ingredients better than any other type of pasta. The dish itself is simple enough for a quick midweek meal yet attractive enough to serve company. Serve it with a tossed green salad-mixed greens and a simple vinaigrette is all you need- and a loaf of crusty french bread.

You will need:

1. 4 boneless, skinless chicken breasts cut into strips
2. 6 oz jar marinated artichoke hearts, drained and sliced
   8 oz jar sun dried tomatoes in olive oil-slice the tomatoes and reserve the oil
3. 2 tsp. dried basil
4. Salt and pepper to taste
5. 1 bunch broccoli cut into small florets
6. 6 ounces feta cheese
7. 1/4 cup pine nuts
8. 1 pound Gardentime Pagoda shaped tri-color pasta

Instructions:

1. Bring a large pot of water to a boil.
2. Blanche the broccoli florets in the boiling water for about 2 minutes.
3. Remove with a slotted spoon, immerse in cold water, drain and set aside.
4. Return the water to a boil and add the pasta. Cook until al dente about 9 minutes. Reserve about 1 cup liquid then drain pasta and put into a large bowl.
5. Meanwhile, in a 10 inch skillet, toast the pine nuts over medium heat until golden-about 4 to 5 minutes. Watch constantly, stir frequently and tip out of pan immediately when done.
6. In the same skillet, heat 1 tablespoon of the oil from the sun dried tomatoes over medium-high heat. Add chicken and sauté about 3 minutes or until it loses the pink color on the outside.
7. Add the sun dried tomatoes, artichoke hearts, basil, a little salt and pepper. Sauté another 3 to 4 minutes or until chicken is cooked through. Add the broccoli and saute just until heated through about 1 minute.
8. In a large pasta bowl combine cooked pasta, toasted pine nuts, the chicken mixture, and about 1/2 cup cooking liquid. Crumble in the feta and toss everything together. Serve immediately.