1/4 cup of chicken stock OR 1/4 cup of Champagne** or White Wine ($2)
1/2 of a lemon, juiced ($.50)
parmesan cheese, fresh grated
sea salt & black pepper
**I like to buy mini bottles of wine or champagne to keep in the fridge. The are about $2 each, so they are great for a weeknight dinner when you don't want to open an entire bottle.
Cook pasta according to directions.
Season the chicken on both sides with Salt & Pepper. Start by sautéing the chicken in a pan with 2 tablespoons of olive oil. Depending on the size, 2-3 minutes on each side until good color has developed. Remove the chicken and set it aside. Add garlic into the pan and cook for 30 seconds. Deglaze the pan with chicken stock or Champagne/White Wine. Stir with a wooden spoon and try to get all of the bits from the bottom of the pan to incorporate into the wine.
In to the same sauté pan, add 2 tablespoons of olive oil, olives and lemon juice, stirring over a medium heat to remove all of the bits from the bottom of the pan. Reduce the sauce for 2-3 minutes.
To serve, place angel hair on a platter, top with the chicken, and pour the olive sauce over the chicken. Top with fresh parmesan cheese and a sprinkling of sea salt & pepper.
This entire dinner will cost about $10.50 (if you have the parmesan at home - you should!)