I went to St. Augustine in late February on a “Girls’ Weekend” that I go on every year with some friends. On the way home, Chris Gazella told us about this “easy” recipe she makes. It sounded wonderful. She just “throws it together,” she said.

She dictated the ingredients and a method to me in the car while I took it all down in my little travel notebook balanced on my knee. After I got home, I made the recipe, measuring the amounts I used. Guess what. It really is “wonderful!”

 

Chris' Chicken Piccata

2 c uncooked pasta of choice: rotini, penne, falfel, etc.
1 tsp olive oil
1 T chopped garlic (or to taste)

1 # cooked chicken, cut in bite size pieces or strips (not breaded)
1 med onion, chopped

3 T sliced Kalamata olives
2 T capers
zest of one lemon
juice of one lemon
1/2 c white wine
1 14-oz can of diced tomatoes with peppers and onions
1 14-oz can/bottle or artichokes, quartered
4-oz can of mushrooms, or equivalent in fresh mushrooms

1. Cook the pasta, drain, and set aside

2. Sauté the onion and garlic in oil in a large frying pan.
3. Add wine, tomatoes, lemon zest, and squeeze in lemon juice. Heat.
4. Add the rest of the ingredients and stir.
5. Stir in the pasta.
6. Cover and heat until hot, stirring occasionally. Add more wine if food seems dry.

Note from Chris: This is a dish of many faces. Feel free to add whatever strikes you. A couple of suggestions are zucchini, green pepper, and toasted pine nuts. 

Note from Ruth: I used whole-grain pasta when I made this dish. It’s another way to boost the nutritional value.