March 4, 2013
My two boys have decided that they are chefs lately. They enjoy taking things from around the house and my fridge and making a dish. Most of the time they claim that they are experimenting. I think they might watch too many cooking shows with me since they are always creating something with food that they find. They have made some things that I have to admit were pretty good. Yogurt seems to be their specialty lately, they have discovered some combination that have actually turned out pretty well. I love that they like to cook and they don't see it as a pursuit that only girls should do, which I think is great. I try to reinforce with my two boys that they should learn how to do everything around the house since it's always a good idea to be self sufficient. Teaching my kids to cook is something that is very important to me and my oldest helps me with dinner at least three times a week. Tonight for dinner my son helped me make Mediterranean Rigatoni from the March 2013 issue of Family Circle magazine.
This recipe has 9 ingredients. It takes 26 minutes of total time, 15 minutes of which is active and makes 6 servings. Since I eat gluten free I used gluten free ziti. I have never seen cubed feta in my area so I bought whole feta and crumbled it instead. After the pasta was done I added it to the sauce and allowed it to cook with the tomatoes until they started to break up. My husband isn't a fan of firm fresh tomatoes so I always allow them to cook slightly longer than recipes call for.
If you have a family that likes a lot of protein in their food I would suggest adding more chicken to this dish. Since their is only a pound of meat for six servings, there isn't a lot of chicken per bite. I would double the chicken and the amount of tomatoes. The flavors are nice and I liked the taste of the olives and fresh oregano. A balsamic vinegar reduction would also be delicious with this dish and the flavors would make the dish even better.
Currently this recipe isn't available online (Family Circle's decision not mine :). Here is the link to the photo on their site or you can find the recipe in the March 2013 issue of the magazine.