Kilsharion's Mediterranean Chicken/Tofu

Ingredients:

2 chicken breasts/extra firm tofu
Extra Virgin Olive Oil
8 oz Feta
3 oz Sundried tomatoes
Basil
Oregano
Sage
Black Pepper (if you have it on hand, a mix of black, white, green and pink pepper works wonderfully)
Water
2 cups Fresh/refrigerated Tortellini (not dried, if you used dried, figure in a longer
cooking time for the tortellini. Personally, I prefer to make my own so I control what's in them)
1 cup white Wine (Pinot Grigio is what I use)
1 cup White wine Worchester sauce (also known as Worchester sauce for chicken)

Directions:

DO NOT ADD SALT TO THIS RECIPE. Sorry for the caps, but if you do, you will be inundated with salt. The worchester sauce is very salty; and, after reducing while melting/dissolving the feta, it gets even more so. Not to mention the salt in the feta itself.

In a medium sauce pan combine white wine, white whine worchester (also labeled as worchester for chicken, now days). Place over medium heat and bring to a soft boil. Crumble the Feta into the liquid. Chop the sundried tomatoes, basil, oregano, and sage and set aside to add later. You can use dried herbs, if you do just add them when told - later in the process.

Put on your water to begin to boil for tortellini.

Take a skillet and pour a small amount of extra virgin olive oil. Once heated, add the boneless, skinless chicken breasts. If using extra firm tofu, cube the tofu into 1/2 inch (or bite size for you) pieces and then add to the pan.

(if you want garlic bread, preheat the oven, now)

Keep an eye on the sauce. Stir it every few minutes and once the feta begins to dissolve, reduce the heat to keep it at a very soft simmer.

Once the chicken is completed cooking through, take off the skillet and cube into 1/2 inch (or bite size for you) pieces. If working with tofu, just take the skillet off the heat.

(if you want garlic bread, put it in the oven, now)

Once the sauce has dissolved most of the feta and there are just small bits of the cheese left, add the chicken/tofu and sundried tomatoes. Allow to cook for another 10 minutes so that the flavor permeates the chicken/tofu.

Add the tortellini to the boiling water.

Now add the chopped herbs and fresh ground pepper to taste.

Remove tortellini from boiling water.

Remove sauce from heat.

Serve over tortellini immediately.

Enjoy!!

_{Recipe for two.}

Note: If you make this, please let me know what you think. I'd love feedback.

© 1995