Chicken with Summer vegetables, Greek hylopites pasta and feta cheese in the skillet

Based on one of the most classic and traditional Greek dishes, the "chicken with Hylopites pasta", this version gets even more luscious with the addition of a few Summer vegetables and feta cheese! This time cooked in a faster way everything ending in a skillet with the Greek pasta absorbing all the flavours from the rest of the ingredients. A very filling meal for the whole family ready in about 40 minutes! The courgettes can be replaced by 1 red and 1 green bell pepper or, if you prefer, to have all the veggies together as I usually do

Cooked by Ioanna Stamoulou,

from the Greek version of "Olive" magazine of "Proto Thema" newspaper (2012)

Ingredients (for 4 people):
700-800 gr. of chicken breast fillets, cut in small bites

1/2 tea-cup of olive oil

all-purpose flour for dusting

1 large yellow onion, grated

1 large clove of garlic, cut in thin slices

4-5 sun-dried tomatoes from a jar, drained and finely chopped

2 small ripe tomatoes, peeled and cut in small cubes (no seeds)

2 medium tender courgettes, cut in small cubes
1 medium red bell pepper, cut in cubes (optional)
1 medium green bell pepper, cut in cubes (optional)

1 small glass of red dry wine

1/2 tsp of dried oregano

2 bay leaves
1 tsp of sugar

500 gr. of Greek Hylopites pasta (preferably the long / wide variety)

100-200 gr. of feta cheese cut in small cubes

pinch of sweet paprika

pinch of salt
black pepper

Method:
Season with salt and pepper the chicken bites and lightly pass through the flour. *** Be careful with the salt because the feta will be added later which is rather salty.

In a spacious, deep, non-stick frying pan warm the oil in medium-high heat and sauté the chicken until they are golden on all sides. Transfer with a slotted spoon on a plate.

Without cleaning the pan, add in the same oil the onion, the garlic, the courgettes and the peppers (if used). Sauté the vegetables, stirring with a wooden spatula, until they start getting soft. Bring the chicken back to the pan and sauté for 1-2 more minutes.

Pour over with the wine and after 1 minute, add the tomatoes, the sun-dried tomatoes and 1/2 a cup of water. Carefully season with salt and pepper and add the sugar, the paprika, the bay leaves and the oregano. Turn the heat down to medium and cook until the food is left with its sauce.

In the meantime, boil the pasta in plenty of salted water until it is "al dente" but not more. Drain the pasta and immediately transfer into the pan.

Using a pair of kitchen tongs mix the ingredients thoroughly, add the feta cheese in and allow the food to bubble for 1-2 minutes.

Serve immediately.