Mediterranean Chicken Fettuccine

Whenever I come across a recipe in a magazine, I tear out the page, and place it in a “Recipes To Try” binder, organized by Chicken, Beef, Dessert, Breakfast, and Other.  The categories probably need a little more refining, but that worked at the time I made my binder about 4 years ago.  My Recipes to Try binder is getting way too full as I keep adding, adding, adding, and not making very many of the recipes, relying instead on the internet, Food Network, or old standbys.  This week when doing my menu planning, I made a conscious effort to select a few recipes from the binder.  This Mediterranean Chicken Fettuccine from Taste of Home sounded good, and the addition of olives and feta at the end was especially appealing to me.  It smelled wonderful while it was cooking, as dishes with garlic and wine typically do.  My husband, ever The Picky Apple, opted not to add the feta and olives to his, and he isn’t really big on dishes with wine.  But he ate it, liked it, and seemed willing enough to eat it again in the future (but probably wouldn’t request it).  I liked it enough to move this recipe to my Keepers file and share it with you.

Mediterranean Chicken Fettuccine

adapted from Taste of Home Brand Name Cookbook, Spring 2008

Makes 6 servings.

Ingredients:

•  6 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 cup Pinot Noir
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 8 ounces fettuccine
• 1 cup (4 ounces) crumbled feta cheese
• 1/4 cup sliced stuffed green olives

Directions:

In a large nonstick skillet, brown chicken in oil.  Remove and keep warm.  In the same skillet, saute onion, celery and garlic until tender.  Add tomatoes, wine, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil.  Reduce heat; cover and simmer chicken mixture for 25-30 minutes, stirring occasionally.

Meanwhile, cook fettuccine according to package directions.  Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear.  Discard bay leaves.  Drain fettuccine;top with chicken and sauce.  Sprinkle with feta cheese and olives.