- Penne paste - 450 Grams (The weight of the dry product is indicated)
- Chicken breast - 450 Grams (Without skin and bones, cut into cubes)
- Cabbage - 600 Grams (Small head is shredded and hard to remove.)
- Tomato - 1 piece (Large mature and juicy, cut into cubes)
- Red onion - 1 piece (Large, finely chopped)
- Celery - 1 piece (1 feather finely chopped)
- Garlic - 3 Teeth (Crush with a knife or garlic)
- Fresh parsley - 3 st. spoons (finely chopped)
- Olive oil - 3 items. spoons (Extra virgin, possible to choose Greek)
- Feta cheese - 1/2 cup (Rinse with very cold water for hardening, then crumble with a fork)
- Lemon juice - 2 items. spoons
- Oregano dry - 2 teaspoons
- Pepper - 1 To taste (Freshly ground)
- Salt sea - 1 To taste
- Vegetable broth - 1/2 cup (Can be replaced with olive brine)
1. Heat the frying pan and put into it cabbage, tomato and parsley. Fill with vegetable broth (or olive brine). Simmer on low heat. 2. In a large saucepan, prepare a penne paste almost al-dente. (Note: Salt water in a closed pan will boil faster) 3. Add 2 tbsp to the stewpan. Spoon olive oil and pass the onions and celery. After 2 - 3 minutes, add the garlic. After another couple of minutes, add the chicken. 4. Cook the chicken on medium heat, stirring, until browning begins. 5. By this time the paste should already come up. Drain the water from the pan with the paste, so that at the bottom there is 1/2 cup of water, in which the pasta was prepared. 6. We spread into the paste vegetable mixture and fried chicken. Add feta cheese and oregano. Stir, put on a slow fire. 7. Give smells to connect 3 - 5 minutes. Try, add salt and pepper to taste. The dish is ready, nice appetite!
Servings: 5-7