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Wednesday, July 6, 2011

Chicken Artichokes & Olives with Angel Hair Pasta | Quick and Easy Pasta Dinner


Chicken Artichokes & Olives with Angel Hair Pasta

Pasta is my answer for everything - what else can you make for dinner in less than 15 minutes that is crave-able?  If it were up to me, I fix shrimp scampi with linguine or spaghetti and meatballs every night of the week.  But Mike appreciates a little more variety... as I'm sure other normal people do, too.

Chicken, Artichoke and Olives is a great option when you've become burnt out on all of the Italian staples.  I usually can round up all of the ingredients in my pantry (besides the chicken, of course...) and prepare it as a last minute dinner.

 

 Chicken Artichokes & Olives with Angel Hair Pasta
serves 2... very generously

1 pound of chicken breasts, butterflied
Salt & Pepper
2 tablespoons of olive oil
1 pound of angel hair pasta
4 cloves of garlic, minced
3/4 cup of artichoke hearts, 1-inch dice
1/2 cup of green olives, sliced
1/2 cup of olive oil
3 tablespoons of butter

Bring a large pot of water to boil.

In a large saute pan, heat 2 tablespoons of olive oil.  Season the butterflied chicken breasts with salt & pepper.  Saute the chicken in the pan for 3-5 minutes on each side until lightly browned and cooked through.  Remove from the pan and set aside. 

Into the same pan in which the chicken was cooked, add garlic, olives, artichokes, butter and extra olive oil (if needed).  Cook on medium for 2-3 minutes, being careful not to burn the garlic.

Salt the boiling water with about 1 tablespoon of sea salt.  Add pasta and cook for 3-4 minutes, just until done.  Angel hair pasta doesn't take long!

Place the chicken breasts back into the saute pan with the olive and artichoke sauce.  If you need more liquid in the sauce, add a small amount of the pasta water a little at a time.  

Drain the pasta, and add it into the saute pan or pour the sauce over the pasta on each plate.


4 comments:

  1. This seems like an awesome recipe. olive recipes are so hard to come across.

    ReplyDelete
  2. I think there is a typo here - there is an extra 1/2 cup of olive oil listed... Looks great, though.

    ReplyDelete
  3. i made this last night and ate the leftovers this afternoon -- and i am in love. this is going to be a new staple around my house. thank you! i used some halkidiki olives i found at a local farmer's market in Atlanta, and they made it so flavorful.

    ReplyDelete
  4. Just thought I'd let you know that this has become a staple dinner recipe in our home!

    ReplyDelete

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