Chicken Mediterranean For Two

• 1/2 lb chicken breast, skinless boneless, sliced against the grain into strips
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 cup kalamata olive, pitted and chopped
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil, dried
• 1/2 teaspoon dried oregano, dried
• 1/3 cup feta cheese, crumbled
• 4 ounces penne pasta, cooked

1. Combine first 3 ingredients in a heavy-duty zip-lock plastic bag. Seal and chill 2 hours.
2. Cook this chicken mixture (don't drain it) in a large skillet over medium-high heat for about 8 minutes or until the chicken is done; remove from skillet and set aside.
3. To the empty skillet, add the tomatoes and their juice, olives, parsley, basil, and oregano. Reduce heat, simmer, stirring often for about 7 minutes.
4. Return chicken to skillet. Sprinkle with the feta cheese, remove from heat. Cover and let stand for 5 minutes so the cheese can melt a little.
5. Pour over cooked, hot pasta and serve immediately.

chicken breast, garlic, olive oil, tomatoes, kalamata olive, parsley flakes, dried basil, oregano, feta cheese, penne pasta

Taken from www.food.com/recipe/chicken-mediterranean-for-two-320972 (may not work)