Chicken And Green Olives Pasta Recipes

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PASTA PUTTANESCA WITH GREEN OLIVES & CHICKEN



Pasta Puttanesca with Green Olives & Chicken image

Provided by Susan

Categories     dinner     Main Course

Number Of Ingredients 9

1 T Olive Oil
1 Yellow Onion, (diced)
3 Cloves Garlic, (minced )
2 lb. Tomatoes, (cut into large chunks)
1 Can Green Olives, (in water)
10-12 Leaves of Fresh Basil
1 lb. pasta, (cooked according to package)
2 Chicken Breasts, (grilled (optional) )
Salt and Pepper

Steps:

  • Heat the oil in a sauté pan on medium heat. Add the onion and stir until aromatic. Add the garlic and cook for about another minute.
  • Add the cut tomatoes and smash them up in the pan with the back of a fork or another crushing tool. Add the water from the can of olives and allow sauce to simmer and reduce a bit, about 10- 15 minutes.
  • Add the olives and chopped basil and heat through.
  • Add the cooked pasta and toss until well coated.
  • Slice the optional cooked chicken on top.
  • Serve and enjoy!

PASTA WITH CHICKEN AND OLIVES



Pasta with Chicken and Olives image

Make sure to get a great sear when you make this Pasta with Chicken and Olives. Use black and green olives for added flavor and interest and finish with your favorite herbs (I recommend parsley and rosemary). As a nice alternative, use whole pitted olives, serve the chicken.

Provided by Jamie Geller

Categories     Dinner, Main

Time 40m

Yield 6

Number Of Ingredients 10

1 (1-pound) box fettuccine
6 boneless, skinless chicken cutlets, about 1 ½ pounds
Freshly squeezed juice of 1 lemon
3 sprigs fresh rosemary or 1 ½ teaspoons dried
3 cloves garlic, minced
3 tablespoons extra virgin olive oil, such as Colavita
3 cups chicke broth
1 cup chopped oil-cured olives, drained
¼ cup chopped fresh flat leaf parsley
1 ½ teaspoons kosher salt

Steps:

  • 1. Cook pasta according to package instructions. 2. In a resealable plastic bag, place chicken, lemon juice, rosemary, and garlic; seal and let sit for 10 minutes. 3. In a large sauté pan, heat oil over medium heat. Remove chicken from the bag, add to the pan, and cook for 8 minutes on each side. Transfer chicken to a cutting board and cover it with foil to keep warm. 4. Add chicken broth to the pan, stirring to get the browned bits up. Add olives and cook for 10 minutes. 5. Slice chicken and place in a large serving bowl. Add cooked pasta, olives with broth, and parsley. Toss, season with salt, and serve with Heirloom Tomato Salad. Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010). Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.

Nutrition Facts :

FETTUCCINE WITH CHICKEN AND OLIVES



Fettuccine with Chicken and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 pound skinless, boneless chicken thighs (3 to 4)
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup pitted kalamata or Gaeta olives, roughly chopped, plus 1 tablespoon brine
1 sprig rosemary
1 15-ounce can cherry tomatoes
12 ounces fettuccine
1/4 cup chopped fresh parsley
Grated parmesan cheese, for topping

Steps:

  • Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
  • Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

Nutrition Facts : Calories 680, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 109 milligrams, Sodium 804 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams

SPAGHETTI WITH CHICKEN AND GREEN OLIVES RECIPE



Spaghetti with chicken and green olives recipe image

Have dinner on the table in 20 mins with this simple recipe. The olives and chilli give this pasta dish a deep warming flavour - an all round winner

Provided by GoodtoKnow

Categories     Dinner

Time 20m

Yield Serves: 4

Number Of Ingredients 9

320g spaghetti
3 tablespoons olive oil
2 garlic cloves, sliced
1/2 fresh chilli, finely diced
500f chicken breast, cut into 2cm cubes
Sea salt and freshly ground black pepper
30 green olives, pitted and halved
Zest and juice of 1 lemon
Handful of fresh flat-leaf parsley leaves, chopped

Steps:

  • Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta and stir often. Cook until al dente for 8-10 minutes, but check packet instructions.
  • Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
  • Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chilli and garlic for around 6 minutes. Now add the green olives.
  • Drain the pasta into a colander, and place it in the saucepan and mix well. Add the lemon zest and juice and stir. Add the parsley and serve immediately.

Nutrition Facts : @context https

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE



Sautéed Chicken With Green Olives and White Wine image

In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.

Provided by Mark Bittman

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 leg-thigh pieces chicken, cut in 2, or 8 thighs
Salt and freshly ground black pepper
2 cups white wine
1 cup cracked green olives
1 lemon, thinly sliced, seeds removed
1/2 cup broken walnut pieces
1/4 cup coarsely chopped parsley leaves, for garnish

Steps:

  • Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
  • With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
  • When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams

GREEK CHICKEN PASTA



Greek Chicken Pasta image

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Provided by Althea

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS



Garlic-Braised Chicken with Olives and Mushrooms image

When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 small chicken (about 2 1/2 pounds), cut into pieces
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon olive oil
2 heads garlic (at least 16 cloves), smashed and peeled
10 ounces cremini mushrooms, cleaned, trimmed, and halved
1/2 cup white wine
1/2 cup green olives (preferably picholine), pitted or left whole
1/3 cup chicken stock

Steps:

  • Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
  • Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
  • Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
  • Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 409 g, Fat 20 g

CHICKEN WITH GREEN OLIVES



Chicken With Green Olives image

This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Provided by Mark Bittman

Categories     dinner, easy, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 1/2 cups green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish

Steps:

  • Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
  • Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
  • Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN WITH GREEN OLIVES AND PASTA



Chicken With Green Olives and Pasta image

Make and share this Chicken With Green Olives and Pasta recipe from Food.com.

Provided by kymgerberich

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
2 tablespoons butter
4 chicken halves, partially boned
1 large onion, chopped finely
2 garlic cloves, crushed
2 bell peppers, cored, seeded and cut into large pieces (red, yellow or green)
9 ounces button mushrooms, sliced
6 ounces tomatoes, skinned and halved
2/3 cup dry white wine
1 1/2 cups green olives, pitted
4 -6 tablespoons heavy cream
14 ounces dry pasta
salt and pepper
parsley, chopped (garnish)

Steps:

  • Heat 2 Tbl of oil and the butter in a skillet. Add the chicken halves, and panfry until they are golden brown all over. Remove the chicken from the skillet.
  • Add the onion and garlic to the skillet, and fry over a medium heat until they begin to soften. Add the bell peppers and mushrooms and fry for 2-3 minutes. Add the tomatoes and season to taste. Transfer the vegetables to a casserole dish, and arrange the chicken on top of them.
  • Add the wine to the pan and bring to a boil. Pour the wine over the chicken. Cover the pan and cook in a preheated oven at 350°F for 50 minutes.
  • Add the olives to the casserole and mix them in . Pour in the cream, cover, and return to the oven for 10-20 minutes.
  • Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta and the remaining oil, and cook until the pasta is tender bur still firm to the bite. Drain the pasta well and transfer it to a serving dish.
  • Arrange the chicken on top of the pasta, spoon the sauce over the top, garnish with the parsley and serve immediately. Alternatively, place the pasta in a large serving bowl and serve it separately from the vegetables.

Nutrition Facts : Calories 1219.2, Fat 57.9, SaturatedFat 17.6, Cholesterol 221.4, Sodium 1029.4, Carbohydrate 88.8, Fiber 7.6, Sugar 7.7, Protein 77.8

SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES



Spaghetti With Chicken and Spanish Green Olives image

Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.

Provided by hectorthebat

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

320 g pasta
3 tablespoons oil
2 garlic cloves
1/2 chili
500 g chicken
salt
pepper
30 olives
1 lemon
handful parsley

Steps:

  • Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
  • Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
  • Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
  • Add the Spanish green olives.
  • Drain the pasta into a colander, and place it in the saucepan and mix well.
  • Add the lemon zest and juice and stir.
  • Add the parsley and serve immediately.

Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

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From ca.news.yahoo.com


LEMON CHICKEN WITH GREEN OLIVES - CHICK IN THE KITCHEN
Lemon Chicken with Green Olives Adapted from Real Simple. 6 boneless, skinless chicken breasts 2 Tbsp. olive oil 3 Tbsp. AP flour (or white whole wheat) 1 tsp. cumin 2 lemons, zested and juiced 1 tsp. salt black pepper 2 medium yellow onions, halved and thinly sliced 1 c. dry white wine 1 7.5-oz. jar green olives, pitted (about a cup)
From chickinthekitchen.com


PASTA WITH CHICKEN, TOMATOES AND OLIVES RECIPE
2012-08-14 Add in the garlic and saute until fragrant for about 3 minutes. Add in the cooked chicken, olives and tomatoes and give a good stir. Meanwhile bring a pot of water to a boil and cook the pasta. Cover the sauce mixture and simmer over low- medium heat. Note: If the mixture becomes too dry, perhaps from the tomatoes cooking down too much, take ...
From simpleitaliancooking.com


CHICKEN BREAST WITH GREEN OLIVE GREMOLATA - JUST A LITTLE BIT OF BACON
2020-02-18 Green Olive Sauce. Add the shallots, garlic, and olives to the skillet. Return the skillet to the heat on medium. Saute for about 1 minute, stirring frequently. Add the white wine and increase the heat to bring it to a boil. Boil for 1 minute. Then add lemon (and orange) juice, citrus zest, and parsley. Heat through.
From justalittlebitofbacon.com


10 BEST CHICKEN PASTA OLIVE OIL GARLIC RECIPES | YUMMLY
2022-06-30 water, penne pasta, cream cheese, olive oil, knorr homestyl stock chicken and 4 more Grilled Chicken Pasta Salad Madeleine Cocina skinless boneless chicken breasts, tomato, red-leaf lettuce, salt and ground black pepper and 10 more
From yummly.com


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