Linguine Recipes

Chicken with Olives & Linguine

Course: Main Dish
Servings: Makes 4 Servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

From the kitchen of Dreamfields Pasta

Made with

Dreamfields^®
Linguine

Ingredients

1/2 box Dreamfields Linguine
1 pound boneless, skinless chicken thighs
1 tablespoon olive oil
8 cloves garlic
1 medium bell pepper cut into 1/2-inch wide strips
1/4 cup pitted olives (Kalamata, green or other favorite)
1/4 cup fresh herbs* chopped
3/4 cup dry white wine (or chicken broth)
2 teaspoons balsamic vinegar
additional fresh herbs* for garnish (optional)
black pepper coarsely ground

Directions

Trim any excess fat from chicken; set aside.
Heat oil in large nonstick skillet over medium heat. Place chicken in skillet; cook 2 to 3 minutes until browned. Turn chicken; sprinkle with black pepper, as desired. Scatter garlic cloves around chicken; cook 2 to 3 minutes until browned, stirring garlic as needed.
Add bell pepper and olives to skillet; sprinkle herbs over chicken and peppers. Pour wine into skillet. Bring to boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through.
Meanwhile, prepare pasta according to package directions. Place in large serving bowl or on platter.
Remove chicken and peppers from skillet and arrange over pasta. Stir vinegar into pan. Bring to boil; pour over chicken and pasta. Garnish with fresh herbs, if desired.

*Note: Use parsley, rosemary, sage, oregano, thyme, chives or other favorites. If fresh herbs are not available, substitute dried. About 1 teaspoon dried equals about 1 tablespoon fresh.