Pasta With Chicken And Olives Recipes

FETTUCCINE WITH CHICKEN AND OLIVES

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.

PASTA WITH CHICKEN AND OLIVES

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.

EASY LEMON PASTA WITH CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

GARLIC CHICKEN & PASTA IN OLIVE OIL

Steps:

• Cook pasta based on directions on box.
• In a large skillet, pour some of the olive oil to saute mushrooms and onions (med heat). Cube chicken and add to skillet when onions and mushrooms are almost complete (add more olive oil if needed to stop chicken from sticking). When chicken is almost done cooking, add spinach, minced garlic, garlic gomasio, and the rest of the olive oil. After chicken is cooked, turn heat to low and let sesame seeds and spinach heat up. Stir as needed.
• When the mixture is hot, add the pasta and mix. Serve on a plate and top with favorite cheese.

CHICKEN WITH GREEN OLIVES AND PASTA

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.

CHICKEN AND OLIVES

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.

GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN

Steps:

• In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
• Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
• In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
• Melt butter in a bowl in microwave, about 30 seconds.
• Toss pasta with chicken, butter, and garlic oil mixture.