I’m a procrastinator and I’m sorry/not sorry about that.
I had teased this recipe about two weeks back on Instagram along with a proclamation that I was working on a series of healthy, quick, weeknight meals to be posted *soon*. Technically, I am still working on those posts. I just have a very loose interpretation of what *soon* really means.
And the irony that I am late and have taken for-ever to get this quick recipe posted is not lost on me.
I don’t like being late, but I also have the attention span of a toddler hopped up on twenty Pixie Stix.
Perhaps I should rephrase “I don’t like being late” to “I often enjoy the idea of being on time”.
Let’s get down to it, shall we? It’s really simple, really forgiving, and I make a version of this dish at least once a week when I feel like throwing random things in the pan in hopes something edible comes out.
It’s a one-dish dinner, but feel free to bulk it up with a simple green salad, dressed with olive oil and vinegar. (Psssst – If you order three or more items from Texas Olive Ranch and have them shipped to the same address, you get free shipping.)
I’d made this dish with chicken, but please note that I have included vegetarian swaps for this recipe.
The vinegar in this recipe is a fig-infused balsamic from Texas Olive Ranch. The fig adds to the Mediterranean flavor profile of this dish, but feel free to use plain balsamic.
If at any time your food starts to stick to the pan, simply add 1 – 2 T. water to eliminate sticking and avoid using more oil. I do this to save on calories as well as to stretch my olive oil supply. 😉
French Mediterranean Inspired Saute
2 large chicken breasts, cubed (mine were about 3/4 lb total) OR one block tofu, drained and cut into large cubes
8 oz. package of sliced baby Portobello mushrooms. (I used Kitchen Pride, which is local to Texas. I bought them at a big retailer, but they sell at Farmer’s Markets all over the state)
1 red bell pepper, cut into large dice
1/2 yellow or red onion, cut into large dice
2 tsp. minced garlic
2 T. olive oil , separated
1/4 cup quality balsamic vinegar, such as Texas Olive Ranch Figalicious
2 large handfuls of baby spinach, about 2 cups
1 tsp. dried thyme
1 tsp. dried oregano
12 ounce package of pasta, gluten free or “regular”
1 lb. fresh green beans, washed and cut into large pieces
fresh ground pepper
1/3 cup feta cheese
1. In a large pot, cook pasta according to package directions. About 3 minutes before pasta is done cooking, add green beans. Once pasta is al dente, drain and toss pasta and green beans with 1 T. olive oil. Set aside.
2. In a large sauté pan, heat remaining 1 T. olive oil over medium – high heat. Season cubed chicken breasts with sea salt and pepper; add to hot pan and cook for about five minutes, stirring every minute to ensure browning on all sides of chicken.
3. Lower heat to medium. Add vinegar and stir chicken around, scraping up any browned bits.
4. Add mushrooms, red bell pepper, onion, and garlic to chicken. Cook over medium heat for about 4 more minutes, until chicken is cooked through and veggies are crisp tender. Add spinach, thyme, and oregano and cook about 1 minute further.
5. Once spinach is wilted, chicken is cooked, and balsamic vinegar has reduced slightly, add mixture to pasta and green beans. Toss gently. Season to taste with additional salt and pepper. Serve in large bowls and sprinkle each serving with feta cheese.