1/3 cups Assorted Olives, Pitted And Roughly Chopped
1/3 cups White Wine
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
Kosher Salt
Freshly Ground Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Butter
Grated Parmesan Cheese
1/2 pounds Linguine, Cooked Al Dente And Drained
1 teaspoon Olive Oil
Instructions
Heat medium skillet over medium-low heat. Add olive oil. When
warm add diced red onion and stir. Cook slowly for five minutes,
stirring occasionally. Add garlic, then stir and cook for one minute.
Pour in diced tomatoes with their juice. Add chopped olives. Stir
and cook for a minute or two.
Splash in wine, then stir and simmer over low heat for 15 minutes,
stirring occasionally.
While sauce is cooking, sprinkle salt and freshly ground black
pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1
tablespoon butter in a separate skillet. Cook on both sides until
golden brown and done. Set aside.
Toss cooked linguine in olive oil and arrange on a small platter.
Spoon 3/4 of the sauce over the pasta. Place chicken on top, then
spoon remaining sauce over the chicken. Sprinkle on grated
Parmesan and serve immediately.
Originally Submitted
1/19/2011
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