MEDITERRANEAN CHICKEN PASTA FRITTATA

Préparation :

10 min

Cuisson :

30 min

Portions

6

Ingredients

  • 375 ml (1 1/2 cups) chick breast halves, cooked and cut into pieces*
  • 375 ml (1 1/2 cups) whole grain penne pasta
  • 2,5 ml + 10 ml (1/2 tsp + 2 tsp) canola oil
  • 100 g (4 oz) goat cheese (21 % M.F.), softened and crumbled
  • 6 medium-sized eggs
  • 125 ml (1/2 cup) plain yogurt (1 to 2 % M.F.)
  • 1 ml (1/4 tsp) dried red pepper flakes (optional)
  • 5 ml (1 tsp) dried oregano
  • 60 ml (1/4 cup) Romano cheese, shredded
  • 125 ml (1/2 cup) red onion, cut
  • 2 garlic gloves, degermed and minced
  • 500 ml (2 cups) mushrooms, sliced
  • 500 ml (2 cups) red pepper, sliced lengthwise
  • 5 ml (1 tsp) cider or balsamic vinegar
  • 15 ml (1 tbsp) fresh lemon juice
  • 2,5 ml (1/2 tsp) freshly ground pepper
  • 60 ml (1/4 cup) basil, chopped
  • 1 tomato, finely chopped
  • 60 ml (1/4 cup) big green olives, sliced
  • 2,5 ml (1/2 tsp) ground cumin
  • 125 ml (1/2 cup) plain yogurt (1 à 2 % M.F.)

Preparation

  1. Preheat oven to 180 °C (350 °F).
  2. In a large amount of unsalted water, cook pasta according to manufacturer's instructions until al dente.
  3. Coat bottom of 12-inch deep pie pan with canola oil (2.5 ml / 1/2 tsp). Place cooked pasta in bottom of the pan and spread crumbled goat cheese on top.
  4. Blend eggs with yogurt, chili pepper flakes (if desired) and oregano. Pour mixture over the pasta.
  5. Bake frittata in a hot oven on centre rack for 30 minutes or until ready and lightly browned and a knife inserted into the centre comes out clean. Remove from oven.
  6. While frittata is baking, prepare the vegetable and chicken topping. Heat remaining olive oil in a non-stick skillet over medium heat. Sauté diced red onion, minced garlic, sliced mushrooms, red pepper strips and cooked chunks of chicken until vegetables are just softened, then stir in balsamic vinegar, fresh lemon juice and freshly ground pepper. Toss basil with vegetable mixture. Remove from heat and set aside.
  7. Spread cooked vegetables and chicken over top of the frittata. Sprinkle with grated Romano cheese. Cut into six wedges. Serve with yogurt sauce on the side.
  8. Mix together tomato, green olives, cumin and plain yogurt in a small serving bowl. Serve with frittata, if desired

Notes and tips

*You can also use boneless chicken thighs.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec