Another one of Pioneer Woman's delicious pasta recipes! This past week I was in the mood for pasta so on the menu for this week is 3 pasta dishes (technically 4 if you count the tortellini soup). This cold weather we have been having has made me crave comfort food and what better comfort food than pasta? I decided to give this a whirl and we enjoyed it last night at dinner. My favorite part was the olives, next time I am adding a bunch more because I am an olive lover. We ended up cubing the chicken after it was cooked to make it easier for the kids to eat (we used more than 2 pieces). I think I prefer it this way, though I have nothing to compare it to so what do I know!
Ingredients
- 2 Tablespoons Olive Oil
- ½ whole Red Onion, Diced
- 3 cloves Garlic, Minced
- 1 can (14.5 Ounce) Diced Tomatoes With Juice
- ⅓ cups Assorted Olives, Pitted And Roughly Chopped
- ⅓ cups White Wine
- 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- Grated Parmesan Cheese
- ½ pounds Linguine, Cooked Al Dente And Drained
- 1 teaspoon Olive Oil
Directions
- Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
- Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
- While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
- Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
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