Mediterranean Chicken and Shrimp Pasta

It was a dark and stormy night.....Wait. It wasn't stormy. But it WAS dark and COLD. So how about some flavors of the Sunny and Warm Mediterranean? Yes. That was the perfect ending of this cold and dreary day.

Here's what you'll need:

1.5 pound chicken tenders, cubed

1/2 cup Italian style bread crumbs

1 T. olive oil

32 oz. spaghetti sauce (I used the sauce I canned this past summer!)

2 T. drained capers

1/4 cup Kalamata olives

1/2 lb. medium shrimp, shelled and deveined

1 lemon, thinly sliced

1/2 cup cubed feta cheese

1 lb. thin spaghetti, cooked according to package directions and drained

Fresh Basil

In a large skillet, heat the oil. Cube the chicken tenders.......

and dredge them in the Italian style bread crumbs.

Brown the chicken bites in the oil until they're nice and crunchy and brown.

Add the spaghetti sauce, capers and olives. Bring to a boil and then reduce down to a gentle simmer for about 45 minutes or an hour. Stir occasionally. You don't want the sauce to begin to stick!

Gently place the shrimp on top of the simmering sauce. It won't take but about 5 minutes for the shrimp to cook.

Gently nestle the lemon slices down into the sauce.  Let this cook for about 3 minutes.

Just before serving, add the feta cheese. It will begin to get all soft and gooey in the sauce.

Plate the spaghetti noodles and then ladle over the sauce.  Add chopped basil on top or additional feta cheese if you'd like.