Greek Ziti

You'll find an interesting technique here that guarantees juicy chicken: The boneless meat is steamed to moist perfection in hot chicken broth - off the heat.

Directions

1. In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4 minutes. Stir in the chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until just done, about 8 minutes.
2. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes.

Wine Recommendation: The acidity of the feta cheese and the lemon juice in this dish will work best with a light, fruity, just plain gulpable red wine. If you're feeling adventurous, try a Greek one such as Demestica.

Quick From Scratch Pasta, Food & Wine Magazine
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Photo image © Melanie Acevedo

THE PERFECT ACCOMPANIMENT TO THIS RECIPE

Dark Roast