Pasta with Chicken, Tomato and Green Olives

by Michelle on November 12, 2010

Do you ever have one of those days where, although you’re hungry, nothing sounds good? I have these days quite frequently. But it’s during these times that I seem to throw together some of my best meals. Maybe because since nothing sounds good, I feel I can be a bit more creative and add ingredients I would not normally do.

We eat dinner late usually around 6:30 but if I don’t have dinner on the table by 7:00, Mr. Tastebuds starts getting grumpy…really grumpy! It was getting later and later and I just could not make up my mind what I wanted to eat. But I knew I had to get something on the table in 20 minutes and nothing fits that time limit better then pasta!

Althought this was a last-minute-thrown-together dish, it was SSSssOOOoooo good!

Pasta with Chicken, Tomato and Green Olives
Recipe developed by BigBlackDog

1 LB Pasta
2 Chicken Breasts, sauteed (or leftover chicken is just fine)
2 c. Tomatoes, fresh or canned including the juice, chopped
10-12 Green Olives, sliced (save some for a garnish)
1/2 c. white wine
2-3 TBL Extra Virgin Olive Oil
3 Green Onions, chopped including stems (save some of the green stems for garnish)
Dash of Hot Pepper Flakes, crushed
2 to 3 Garlic Cloves, minced
1/2 c. Parsley, minced (I just grab a handful of parsley and mince it up)
Freshly grated Parmesan Cheese
Freshly ground Black Pepper

1. In a large skillet add 1-2 TBL Olive Oil and heat. Saute the chicken breasts or you can use leftover chicken. Set aside to cool. When the chicken has cooled cut into bite-sized pieces.

2. Bring a large pot of salted water to a boil over high heat.

3. In the same skillet you cooked the chicken in, add 1 TBL of Olive Oil and heat. Add the garlic, pepper flakes and saute for a few minutes.

4. Add the wine and deglaze the pan and bring to a simmer. Add the tomatoes. Continue at a simmer stirring occasionally, until the sauce is thick and well blended, about 8 minutes.

4. Stir in the bite-sized chicken and then the olives and heat through. Remove from the heat while you cook the pasta.

5. Add the pasta to the boiling pasta pot. When the pasta is about 1 minute shy of al dente, remove and drain but set aside 1 cup of the pasta cooking water.

6. Reheat the sauce. When sauce is warm add the pasta to the sauce. Gently toss and add black pepper and minced parsely. Simmer for a minute or so adding some of the reserved pasta water if needed to thin the sauce a little. Garnish with grated Parmesan cheese, sliced olives and chopped green onion stems. Serve and enjoy.

AllRightsReserved@BigBlackDog

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Comments

  • teresa November 12, 2010 at 7:18 am

    don’t you love those dishes that just hit the spot! this looks wonderful!

  • Sheila November 12, 2010 at 9:05 am

    I know better to come to your blog when I’m hungry! Oh, this looks so good! Thanks for the recipe, Michelle.

    XO,

    Sheila

  • rebecca November 12, 2010 at 10:04 am

    looks great and your right at times like this we make our best meals

  • Renee (Kudos Kitchen) November 12, 2010 at 10:07 am

    This looks amazing Michelle. Love everything about it! Wish I had a big plate of it right now!!!

  • [...] This post was mentioned on Twitter by Michelle Safirstein and LINDA T., RebeccaSubbiah. RebeccaSubbiah said: RT @BigBlackDogs: A super quick, easy pasta and is just delicious and wee bit different! http://tinyurl.com/2f358mm [...]

  • Kim November 12, 2010 at 10:05 pm

    I definitely have those days where nothing sounds good. Pasta is always good for those days and I love your use of olives in this pasta dish. I always enjoy the salty and briny taste of olives and feel like they’re underused. Looks terrific!

  • Barbara @ Modern Comfort Food November 14, 2010 at 3:44 pm

    This is such a wonderful recipe, Michelle! And I so agree with you about the merits of dinnertime pasta. It can be tossed together in minutes, often with ingredients that are already on hand, and it also gives one such scope for delicious improvisation. My husband would probably want to substitute black olives for your green ones here, but I like the recipe JUST the way you’ve made it.

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