The aroma this recipe produces always starts our stomachs a rumbling. The feta and capers add a salty flavor so no added salt is needed.
If you're not familiar with capers they are a tiny green immature bud the size of or slightly smaller than the tip of your pinkie. They are pickled in vinegar or salt. They smell kind of pungent in the jar but are a perfect combination with feta cheese.
If you want to turn this into a meat dish or need to finish up some leftover chicken then by all means throw some in (two breasts should be enough for this recipe).
This spicy and delicious Mediterranean recipe makes 4 servings.
1 cup chopped onion
1 clove minced garlic
1 tbsp flour
1 can of chicken broth
2 tbsp lemon juice
2 tbsp of pickled capers
1/4 cup feta cheese crumbled
1 tsp oregano
1 tsp basil
choice of pasta
Saute onions and garlic. After you have mixed in the flour then gradually stir in broth, continuing to stir until thickened. Add remaining ingredients. I usually add them to a bowl so I can put them into the boiling liquid all at once. Stir gently but mix well and simmer five more minutes while pasta is cooking. Make enough pasta for 4 people (1 cup cooked) and fold into sauce until all noodles are covered.
Serve with slice of garlic bread, broccoli and salad.
There will be enough leftovers for the next day's lunch or dinner. This recipe does not freeze well over long term.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.