Mediterranean Chicken Pasta
This pasta has a lot of salty flavours, it could become overpowering. The sweetness of the cherry tomatoes compliments this dish so it's not an optional item.
Ingredients
- 1/4 cup olive oil
- 2 chicken breast [cut into 3cm chunks]
- salt
- pepper
- 4 garlic clove [minced]
- 2 cups chicken stock
- 3/4 cup water
- 10 Kalamata olives [pips removed - halved - optional]
- pinch dried chilli flakes
- 250 g penne
- 2 tbsp lemon juice
- 2 tbsp capers [drained and rinced]
- 250 g cherry tomato [halved]
- 1/2 cup Parmesan cheese [shaved or grated]
- 1/2 cup fresh basil [plus extra for garnish]
Instructions
- Heat oil in a large, nonstick pan over medium-high heat. Season chicken with salt and pepper then add to skillet and saute until golden brown, 2-3 minutes. Don’t cook chicken all the way through.
- Add garlic then saute for 30 more seconds. Remove the chicken from the pan and keep aside.
- Add chicken stock, water, olives, red chili pepper flakes, 1/2 teaspoon salt, and pepper to the pan then bring mixture to a boil and add pasta. Shake pan to make sure all the pasta is covered with liquid then place a lid on top, turn heat down to medium, and then simmer for 2 minutes less than package directions (you want the pasta to be under al dente as it will cook for a few more minutes in the sauce).
- Remove lid then add lemon juice, capers, and tomatoes, and return the chicken to the pan. Turn the heat up to high and reduce sauce for 2-3 minutes. Remove pan from heat then stir in 1/2 the parmesan cheese and basil.
- Let sit for 2-3 minutes to thicken. Divide between bowls and garnish with fresh Basil.
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