Chicken With Green Olives And Pasta Recipes

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"ONE POT" CHICKEN & OLIVES WITH PASTA



Provided by Dimitra Khan

Number Of Ingredients 12

​1-pound boneless chicken thigh meat
¼ cup olive oil
Salt and freshly ground pepper, to taste
1 medium sized onion, finely chopped
3 garlic cloves, grated
1 tablespoon dried crushed oregano
14 ounces canned tomatoes, pureed
¼ teaspoon crushed red pepper flakes (optional)
1 cup Kalamata olives, pitted
½ pound orecchiette pasta (or your favorite pasta)
1 rosemary sprig, or, fresh chopped parsley
crumbled feta cheese, mozzarella, or grated parmesan as toppings

Steps:

  • Season the chicken with salt and black pepper on both sides.
  • Heat a large skillet (12-inch round cast iron skillet) with olive oil and brown the chicken on both sides. About 5-6 minutes per side. The chicken will release easily when it is ready.
  • Remove the chicken from the pan and set aside in a plate.
  • Add the onions to the pan and cook over medium heat until soft and golden. About 10 minutes.
  • Add the garlic and heat through. About 1 minute.
  • Place the chicken back into the pan and top with the pureed tomatoes, salt, crushed red pepper flakes, oregano and about half cup of water.
  • Cook over medium heat about 25-30 minutes. The sauce will reduce when ready and the chicken will be soft.
  • Add the olives and the sprig of rosemary along with the pasta and 1 teaspoon of salt and mix well.
  • Cover with water and bring to a boil. Reduce the heat to a medium low and cook approximately 15-minutes or until the pasta is cooked al dente. Keep an eye on it and add a little more water if needed.
  • Taste and adjust the seasoning if necessary and discard the sprig of rosemary.
  • Serve as is or topped with some crumbled feta or your favorite cheese.
  • 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 :

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!

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

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

CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
  • Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
  • Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
  • Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

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

CHICKEN WITH GREEN OLIVES



Chicken with Green Olives image

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

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 lbs chicken, cut into 8 pieces
1/4 cup minced onion
4 cloves garlic, minced
2 bay leaves
salt and pepper
1 cup dry red wine
1/4 cup tomato paste
2 teaspoons paprika
2 cups chicken broth
1/2 cup green olives, pitted
minced fresh parsley

Steps:

  • Heat oil in heavy, large skillet over medium-high heat.
  • Pat chicken dry.
  • Add to skillet and brown well on all sides.
  • Add onion, garlic, bay leaves and season to taste.
  • Cook 2 minutes.
  • Pour in wine and cook until evaporated.
  • Blend in tomato paste and paprika.
  • Reduce heat to low.
  • Add broth; cover and cook 15 minutes.
  • Add olives and cook until chicken is tender, about 10 minutes.
  • Garnish with parsley.
  • Great served with egg noodles or mashed potatoes.

Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2

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

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

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

TONGDAK GUI (WHOLE ROASTED CHICKEN)



Tongdak Gui (Whole Roasted Chicken) image

This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 9h15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup coarse kosher salt or 1/2 cup kosher salt, such as Diamond Crystal, plus more for the scallions
1/4 cup granulated sugar, plus more for the scallions
1 teaspoon ground white pepper
2 Cornish game hens (about 3 ½ pounds total)
2 tablespoons olive oil
4 scallions, cut into 4-inch segments, then very thinly sliced lengthwise
1 tablespoon rice vinegar
Steamed white rice, for serving
Yangnyeom sauce, for dipping (optional)

Steps:

  • Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
  • When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
  • Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

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

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From dinnersdishesanddesserts.com


10 BEST CHICKEN BLACK OLIVES PASTA RECIPES | YUMMLY
2022-06-01 rigatoni pasta, water, chicken breasts, paprika, cornstarch, green pepper and 12 more Chicken Pesto Pasta Salad TruRoots salt, truRoots Organic Green Pea Fusilli Pasta, grape tomatoes and 6 more
From yummly.com


CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES
2020-06-03 Flip chicken over and cook again for 6-7 minutes. Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.
From pardonyourfrench.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
From theendlessmeal.com


TUSCAN CHICKEN PASTA - JESSICA GAVIN
2022-06-13 Add 1 ½ teaspoon salt, and stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer's directions. Drain, reserving 1 cup of the starchy water to make the cream sauce. Prepare the Chicken – Cut the chicken breast into about 1-inch cubes—season with 1 teaspoon salt and ¼ teaspoon pepper.
From jessicagavin.com


CHICKEN PASTA RECIPES | BBC GOOD FOOD
Chicken & bacon pasta. 68 ratings. Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with …
From bbcgoodfood.com


PASTA AND GREEN OLIVES | PASTA RECIPES | JAMIE MAGAZINE
Method. Cook the pasta according to the packet instructions in a large pan of boiling salted water. Peel, slice and fry the garlic for a few minutes in the oil until softened. Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
From jamieoliver.com


EASY CHICKEN WITH OLIVES AND ORANGE - DIANE KOCHILAS
Adding traditional Greek olives and the unique orange flavour to your chicken, will make this simple dish absolutely special! Look for green or black olives, great Greek olive oil and herbs, and myriad other authentic, carefully curated Greek food products on my online store here.
From dianekochilas.com


CREAMY CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
2020-02-05 Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through and the sauce is thick, about 3-4 minutes.
From cookingforkeeps.com


10-MINUTE PASTA WITH OLIVES {VIDEO} - THE CLEVER MEAL
2021-04-23 Heat the olive oil in a large pan over medium heat. Add garlic and chilli flakes, cook until fragrant (about 30-45 seconds), then add the olives and stir for about 3-4 minutes. Turn the heat off. In a small bowl, mix the grated parmesan cheese if you use it, chopped parsley and grated lemon zest.
From theclevermeal.com


CHICKEN WITH TOMATOES AND OLIVES RECIPE - FOOD REPUBLIC
2011-03-11 Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan. After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper. Stir until combined. Return the chicken to the skillet with its juices. Cover, turn the heat down to low and simmer for 20 minutes.
From foodrepublic.com


CHICKEN WITH GREEN OLIVES - JAMIE GELLER
2017-01-08 1. In large deep skillet over medium-high heat, warm evoo. 2. Sprinkle chicken pieces with one-half teaspoon salt and the pepper. 3. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. …
From jamiegeller.com


ONE SKILLET CHICKEN WITH ORZO AND OLIVES - BUDGET BYTES
2016-01-18 Let the skillet simmer for 15 minutes with the lid in place. Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The …
From budgetbytes.com


RECIPE: EASY GREEN OLIVE PASTA - KITCHN
2019-05-01 Instructions. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, 8 minutes or according to package instructions. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the olives and garlic and cook until softened and fragrant, 3 to 4 minutes.
From thekitchn.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PASTA WITH GARLIC AND OLIVES RECIPE | BON APPéTIT
2018-09-18 Step 3. Using tongs, transfer pasta to pot with sauce and add butter and ½ cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and ...
From bonappetit.com


PASTA WITH OLIVES RECIPE | SIMPLE, ELEGANT PASTA DINNERS | NIKKI MARIE
2019-10-21 Cook the pasta until just shy of al dente, tender yet firm to the bite, according to the package directions. Reserve ½ cup (120 ml) of the pasta water before draining. Drain well. In the meantime, to a large 12-inch (30-cm) skillet with deep sides over …
From coolfooddude.com


SICILIAN OLIVE CHICKEN RECIPE | EATINGWELL
Directions. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it …
From eatingwell.com


SAUCY SPANISH CHICKEN WITH GREEN OLIVES
Pour in sauce. Measure out olives, then roughly chop and add. Stir in onion, garlic, thyme, cumin and paprika. Place chicken in mixture and turn to coat, then turn bone-side up. Push into the sauce. Cook on low 5 to 6 hours or high for 2½ to 3 hours, until chicken reaches 165°F (74°C). Stir in sherry if you like.
From chicken.ca


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