Dinner By Dagny

Not just food, food with flavor

Archive for the tag “pasta”

Mediterranean Chicken Pasta

As a process, cooking often starts with an ingredient. I often don’t know what I am going to do with it, until I start. This recipe was pretty indicative of that. I was planning on chicken and knew that I wanted to use my crockpot for the majority of the work as it was our annual spring karate tournament and the family would be out all day. I started searching for cockpit chicken recipes online, but it took a while for inspiration to set in. Most of the recipes were variations of smothered cream of xxxxx (you name it) soup. That seemed a little heavy for me.

My youngest daughter asked if we could have pasta so that also added another element to the mix. So this left me with only a few options for a lighter, tasty crockpot chicken recipe that could be served over pasta. I finally came across this Greek chicken recipe that I thought could make work.


3 pounds boneless chicken breast
1 can diced tomatoes
1/2 jar marinated artichoke hearts
1/2 jar kalamata olives
1 small can sliced black olives
1/2 bag frozen broccoli
3 tbsp olive oil
3 tbsp white wine
3 tsp minced garlic
2 tbsp oregano
3 tsp Adobo
Feta to garnish
1 box whole wheat rotini


1. Add olive oil, white wine, minced garlic, oregano, and Adobo to crockpot and mix together
2. Add chicken breasts and turn to coat
3. Add in tomatoes, artichoke hearts and kalamata olives. Stir
4. Cook on low for approximately 8 hours (my crockpot has a meat probe that allows you to cook until the meat reaches a specific temperature. I used that but the time is also correct)
5. Add in black olives
6. Optional – thicken sauce by making a cold rue of olive oil and flour and add in a cup cooking liquid. Add back to crockpot and stir
7. Cook pasta per box instructions to al dente (approx 9 mins). Add in broccoli after 2 mins, for approx 7 mins cooking time
8. Toss with crockpot mixture

This was a great way to end our evening. Everybody enjoyed it.



Tuna Puttanesca

I got inspired by this week’s Iron Chef episode, where the secret ingredient was canned tuna.  I knew we had some canned tuna in the house and I figured that I would turn it into a puttanesca sauce.  I knew that it would work, and I had previously made sure that I had capers and anchovies in the house as staples.  I just need to swing by the store for some kalamata olives.

I was inspired by Rachael Ray’s Tuna Puttanesca, combined with Poppa John’s Puttanesca recipes. I combined recipes and threw some of my own influence in.


1 can tuna (I used albacore in water)

1 small onion

4 garlic cloves

3 anchovies

1/3 cup rum

12 small kalamata olives

1 tablespoon capers

1 teaspoon red pepper flakes

 1 ice cube frozen chili pepper slurry (~2 ounces)

1 can diced tomatoes (14.5 ounces)

1 tablespoon parsley


1.  Chop onions and garlic

2.  Heat a couple of tablespoons of olive oil in a saucepan over medium heat

3.  Add onions, garlic and anchovies, saute 2-3 minutes breaking anchovies up as it cooks

4.  Add red pepper flakes, tuna.  Break tuna up with spoon as it cooks

5.  Chop olives.  Add olives and capers to pan and cook for 1-2 minutes

6.  Add rum and let it cook down

7.  Add pepper slurry and tomatoes.  Thoroughly mix and let simmer for about 5 minutes

8.  I added the penne pasta directly into the pan to allow it to cook for last couple minutes and soak up the sauce

I served the pasta with a little bit of cheese on top and a side salad.


My husband was a little skeptical until he tasted it.  He decided it was good and that he wanted some leftovers for lunch.  For a man that really doesn’t like leftovers, this was a good outcome.

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