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3rd Place Winner

By Mike Watson

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Bella’s Mediterranean Feast

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 Tbs + 2 Tbs Bella Sun Luci California Estate Extra Virgin Olive Oil 
  • 12 oz egg pappardelle pasta
  • 6 oz pancetta, diced
  • 2 shallots, diced
  • 2 cloves garlic, diced
  • 6 oz black olives, sliced
  • 12 oz artichoke hearts
  • 2 lemons, juiced - about 1/3 cup 
  • 2 Tbs dry white wine
  • 8.5 oz Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 6oz feta cheese
  • 2 Tbs fresh basil
  • Salt & Pepper to taste 

Directions

  • Rub chicken breasts with 2 tablespoons Bella Sun Luci California Estate Extra Virgin Olive Oil.
  • Season with salt and pepper. 
  • Sear in large skillet, resisting the temptation to turn them until they release on their own, 5-6 minutes.
  • Flip breasts, cover, and cook an additional 5 minutes or until juices run clear.
  • Remove breasts and set aside. 
  • Prepare pappardelle according to package directions.
  • In the same skillet, heat 2 tablespoons Bella Sun Luci California Estate Extra Virgin Olive Oil.
  • Cook pancetta until just browned.
  • Add diced shallots, garlic, sliced olives, artichokes, lemon juice, white wine, and Bella Sun Luci Julienne Cut Sun Dried Tomatoes.
  • Cook 5 more minutes, until the liquid is reduced by half.
  • Add feta and stir to incorporate.
  • Remove from heat. 
  • Add prepared pappardelle.
  • Toss to combine.
  • Add additional Bella Sun Luci California Estate Extra Virgin Olive Oil, salt & pepper to taste.
  • Slice chicken breasts, top pasta with chopped fresh basil and the zest of one lemon. 
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