Seashell Pasta with Vinaigrette

” Life is not worth living if I cannot have pasta or bread again .”
Monica Seles

Mediterranean ocean touches the shores of three continents; Europe, Asia and Africa. The cuisine, therefore,shows the influences of all three continents.
Mediterranean food is my new craze in cooking these days. It’s easy to cook and has loads of flavour. It combines all food groups with stress on the use of vegetables, fruits, cereals and olive oil.
All I can say about this recipe for seashell pasta with vinaigrette is that good food can’t be made quicker than this. If you have a craving for pasta that has flavour and won’t be heavy on your conscience later on …go for this one. Within 20 minutes you shall have delicious pasta on your plate. You can use leftover chicken, fish, shrimps and any other vegetables of your choice.
The key to good Mediterranean food is to keep it basic and simple!

For Seashell Pasta :

250g seashell pasta
1/4 kg boneless, skinless chicken
1/2 can button mushrooms
1 cup feta cheese
3 medium tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon olive oil

This Is What You Do :

Bring water to boil in a wok, add salt and pasta. Cook till al dente (about 10 minutes). Drain and set aside. Cut chicken and mushrooms into bite size pieces. Heat oil in a frying pan over medium heat, add chicken and mushrooms, stir fry till chicken is done and both are caramelised. Stir them into pasta . Cut thick slices of tomatoes and toast them for 1-2 minutes in the same frying pan over medium heat. Stir feta cheese and tomato slices into the pasta. Season with black pepper.

For Vinaigrette :

1/4 cup extra virgin olive oil
4 tablespoons balsamic vinegar
1/2 cup fresh coriander, chopped
2 green chilli peppers chopped
1 teaspoon dried parsley
1/2 teaspoon dried oregano
3 cloves garlic
1 teaspoon salt

This Is What You Do :

Combine all ingredients in a food processor, blitz a few seconds.

Pour over hot pasta and serve. Enjoy !