I watched an episode of Food Network’s Diners, Drive-ins, and Dives and this dish stood out when Guy Fieri visited Dot’s Back Inn. It’s named after the street the restaurant is on in Richmond, VA. I tried recreating it at home and loved it! It’s super easy too.
Ingredients (makes 4 servings):
3oz olive oil
4 cloves of garlic
2-3 chicken breasts
1 roma tomato
1 medium white onion
2-3 oz dry white wine
2 -3 oz feta cheese
1 lbs angel hair pasta (I used whole wheat)
salt & pepper to taste
Boil pasta to al dente drain and set aside. While pasta is cooking dice tomato and slice onion and chicken. In a large skillet heat olive oil and garlic. Add onion and chicken. Add salt and pepper to taste. When the chicken is almost fully cooked add white wine. Let the wine evaporate and then add cooked pasta. Stir and add feta and diced tomato.
Dot’s Back Inn
4030 Macarthur Ave.
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For NYE in Chicago, my friends and I had dinner at this swanky restaurant and lounge. The Palms Hotel in Las Vegas also has a N9ne steakhouse, which I have never tried before. N9ne Chicago has a club-like vibe which made me glad we sat in a semi – private room in the back but it was still a bit loud. Ben Gordon (and his lady friend) were seated in the first booth from the front entrance! He probably noticed us freaking out because we did not do a great job of hiding our excitement. 🙂
The decor was clean and modern and the service was great. The waiter was experienced and helpful, but had to scream over the music and conversation to deliver the specials. We had the whole shebang – apps, entree, wine, champagne, dessert, and coffee. Everything was good. Nothing blew me away, but I’d go back again for the atmosphere. Next time I’ll scale back and just order an entree with a glass of wine. Our NYE pricetag was $160 per person not including the drinks we had after dinner at Ghostbar upstairs.
440 W Randolph St
Chicago, IL 60606