SPAGHETTI WITH CHICKEN AND GREEN OLIVES RECIPE
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
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
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
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
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
FETTUCCINE WITH CHICKEN AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
SPANISH CHICKEN AND PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
- Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
- Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
- Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.
Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 127 milligrams, Sodium 1100 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 51 grams, Sugar 7 grams
CHICKEN WITH GREEN OLIVES AND PASTA
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
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
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