Mediterranean Seashell pasta with chicken

My husband and I love pasta...probably a little too much, but one of our favorite dishes is from the Village Grill in Abbeville, South Carolina. It is called Mediterranean Seashell pasta and you can get it with or without chicken. We love going to eat there, but I told my husband that I might try making the dish that we loved so much. Well, I experimented a little and finally got as close to the actual dish as I could without having my very own chef! Here is my version of a great pasta dinner and I hope everyone ones loves it as much as we do.



Mediterranean Seashell pasta with chicken
2 or 3 chicken breasts cut into bite sized pieces
½ of a box of medium sized seashell pasta noodles
Extra Virgin Olive Oil
Thyme Leaves (dry, chopped leaves)
Basil Leaves (dry, chopped leaves)
Garlic Salt
1 small can of Black Olives Sliced (Make sure you drain these)
Artichoke Hearts marinated in a jar. (These are usually on the pickle aisle or
the Latino Foods Sections)
1 Medium Zucchini Squash cut into slices
½ of a Small Red Onion cut into crescent slices
1 – 6oz Deli Cup Size of Athenos Feta Cheese. (I like the Garlic & Herb or the
tomato & Basil flavors)
Minced Garlic
Sliced Grape Tomatoes (Just slice them one time long ways)

Pour about 2Tbs of Olive Oil in a large frying pan and add chicken pieces, ¼ tsp of basil leaves, ¼ tsp of thyme leaves, ½Tbs of minced garlic, and stir occasionally until chicken is almost fully cooked. Cover with a lid to keep moisture in the chicken and move onto a cool burner. Cook pasta while getting vegetables ready. Cut zucchini, onion, and place in frying pan along with chicken and cook on low until vegetables are fully cooked. Make sure to drain pasta well and add to chicken mix. Also add ¼ tsp of basil, ¼ tsp of thyme, ¼ tsp of garlic salt, 2Tbs of Olive Oil, 4 or 5 artichoke hearts, Black Olives, Feta Cheese and stir well. Add sliced grape tomatoes and cover for about 2 minutes to let tomatoes warm on top of mixture.
We usually have a small salad along with this dish and it is great to reheat for lunch the next day! Hope you enjoy!

Fried Squash

I will fully admit that I am not a fan of vegetables, but my tastes have changed within the last five years. I got this this reciepe from my Uncle Frank who lives in Florida. He can throw-down in the kitchen and I love visiting with him because I know I am about to partake in some great fun & food! It is always nice to be able to spend time with family because each person in your family is special and they can teach you so many things about life. I cherish each visit I have with my family, whether it is at a reunion, a vacation, or just a stop to say, "Hello."

A few years ago my mother and I were visiting and he told me I would really love this side dish and believe it or not I did!

Fried Squash
3 Yellow Squash
2 Zucchini Squash
Olive Oil
White Self-Rising Cornmeal
Onion (Optional-I don't use onion in mine but if you like onions...you should add
some)

Cut squash into small pieces that are no larger than a penny. Put cut squash into a bowl and add about 3 Tbs of olive oil, 1 cup of cornmeal, 1/4 tsp. of salt and 1/4 tsp of pepper. Stir mixture in bowl until all squash has a medium coating of cornmeal. Place 2 Tbs of olive oil in a medium skillet on medium/high heat. Make sure your oil is hot and place a handful and a half of squash in the skillet. Toss squash by shaking the pan until the cornmeal turns a light brown on both sides. Don't use a spoon or anything or it will take the cornmeal off of the squash. Remeber to use a plate or bowl to put your cooked squash in and line it with paper towels to absorb the excess oil and to make it crispy. Also, do not put too much squash in the skillet at one time or it will not cook properly.
I hope you enjoy one of my favorite things to nibble!