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Herbed tomato sauce enhances the tender, moist chicken in this delectable dish from Cynthia McGraw of Florissant, Missouri. Crumbled feta cheese and tangy green olives bring home the essence of Mediterranean flavor. "If you use fresh herbs, add them to the skillet during the last 15 minutes of cooking," Cynthia advises. "This dish is excellent made the day before and reheated."
This recipe is:
Healthy
Originally published as Mediterranean Chicken Fettuccine in Light & Tasty December/January 2002, p52
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Nov. 29, 2009 by Mrs Romano
This recipe was very easy to make and delicious. My husband doesn't like olives or feta cheese, so I served his without adding this as a topping. I used Chicken Breasts instead of thighs. I had a package of 5 boneless skinless breasts and it worked out great as you will have plenty of sauce. Make sure your skillet is a large skillet as this makes alot of sauce.
Reviewed on Jul. 27, 2009 by TerryDun
I am making this tonight. It seems so good. I was wondering though why there isn't any nutrition information on it. I got it out of the Dec/Jan 2002 magazine. I have made a spread sheet of all my favorites then look them up on line. I know if it was in the magazine it must have had the NI. So why isn't it here?
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