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Mediterranean Inspired Masterpiece for Marcia Campbell

Marcia Campbell with Dr. John

Over the last several months I have had the privilege to get to know the Marvelous Marcia Campbell.  For those of you do not know her she is the fantastic host of the All Nighter On WSM the home of the Grand Ole Opry. She has a passion for Food, Clogging, Country Music, and the American Truck Driver, and not necessarily in that order either!!!

Every so often Marcia will have me on her show to talk about health, MATS2GATS, and ways drivers can stay healthy on the road. I invited her to join me as a special guest, judge for the cooking demos at Great American Truck Show this year. She graciously agreed. Also joining her was Cassie Gannis, a fellow Tough Tested Ambassador and NASCAR driver, and Dr. John McElligot. He has been helping drivers to stay healthy for many years and is one of the founders of the St. Christopher’s Fund.

Originally when planning this meal I had decided to do 3 courses in 30 minutes, after Cassie and Marcia joining it decided I had to push the limits for these 2 phenomenal women, so I added a 4th course. Over the next several weeks I will be sharing more stories about the cooking demos and the recipes that were used.

The panel sampling Marcia Dish.

Today’s recipe was developed just for the Dallas Show. It is based on several recipes I will often cook in my truck. However, we tweaked it based on available ingredients and people’s food preferences.  I normally will add in mushrooms, however, Marcia like so many of the young ladies I enjoy cooking for does not care for them. So, as a result, no fungi for Marcia…

This is a simple recipe that can be made in less than 30 minutes using just an electric skillet.  This makes it perfect for those who cook in their trucks or have a small space to live it.  It is equally great for extremely busy women like Marcia and Cassie who need great tasting food to keep them powered with their hectic schedules. Hopefully, Marcia will be adding this dish to help keep her powered on those long nights of keeping America’s Truckers company on the road. Marcia when you make this dish please share how Mamma likes it!!!

Bill Weaver, Marcia Campbell, Captn Kyrk, and Cassie Gannis

One of the reasons I like this meal is it is very versatile. You can easily change it up to suit your personal tastes. If you do not eat pasta in your diet, you can substitute it for veggie noodles.  Or if you prefer you can use a whole grain pasta as well. The vegetables can be easily changed to what is fresh and in season, and what you prefer. Being on the road all the time I am always looking for recipes that can be easily changed and adapted to what is available at that time. This entree is truly a Flexipe… as it can be flexed to suit your needs.

If you want to listen in to Marcia, you can hear her on 650 AM weeknights from Midnight till 5 AM, listen online, or use the WSM App, or download the Tune In Radio App (which is what I use.)

Safe travels, and remember life is too short to eat bad food.


Special thanks to Marcia Campbell and Kathy Gannis for the Photos!!!


Print Recipe
Marcia's Mediterranean Feast
A quick and easy meal with fresh Mediterranean flavors, and lots of variations to please any crowd.
Prep Time 10 minutes
Cook Time 20 minutes
Prep Time 10 minutes
Cook Time 20 minutes
  1. Pre-Heat Electric Skillet to 350-375.
  2. Add Olive Oil and Sliced Chicken Breast. Then aboout 1/2 of the seasonings. and cook chicken till done and lightly browned. Once chicken has been cooked remove from the heat. (Note it using whole breast season before placing into the pan)
  3. Leave the juice from cooking the chicken in the pan and add the pasta and the cooking liquid. You want the pasta just covered with liquid. If neccesarry you can add some extra broth or water if needed. Bring to a boil and cover. if using Angel hair add broccoli at this point. Other wise wait 2-3 minutes
  4. Slice summer squash or zucchini in half. Then cut along the bias/diaganol strips. Cut broccoli into bite size pieces. *Pro-Tip buy pre-cut broccoli or get from salad bar to save time.*
  5. Add summer squash and artichoke hearts when pasta is about half cooked. Add rest of seasoning and mix well. Re-add chicken for final cooking If neccessary add a bit more liquid. If too moist, vent lid slightly to help thicken.
  6. When pasta is almost done, and veggies tender add in the tomatoes and about 1/2 pf the parmesean cheese save the rest for topping.
  7. Adjust seasoning as needed. Plate and serve. Garnish with a couple uncoooked sliced tomatoes, some green onion pieces, and the rest of the parmesean.
Recipe Notes

You can use whole chicken breast or tenders instead of think sliced chicken. As well as substitute shrimp or scallops for the chicken.

Optional add-ins include spinach, black olives, capers, and roasted red pepper.

Feel free to experiment, and make this recipe your own based on what is available and tasty in your area.

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