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Ingredients

• 1 T olive oil
• 4 boneless skinless chicken breasts
• 3 garlic cloves, finely chopped
• ¼ cup chicken stock
• ¼ cup dry white wine
• 1 t dry oregano
• 7 oz roasted red sweet peppers, drained and cut into strips
• ¼ cup pitted kalamata olives
• 3 cups cooked campanelle pasta

Directions

In a large skillet heat oil over medium-high heat. Add chicken and garlic. Cook chicken until golden brown. Add chicken stock, white wine and dried oregano.

Bring to boil then reduce to simmer. Cover and cook for 10 minutes. Stir in peppers and olives. Heat thoroughly.

Meanwhile, cook pasta per package directions.

Arrange the chicken mixture on top of the pasta and serve immediately.

Ready to print recipe: Mediterranean Chicken & Pasta

Ingredients

• 2 T olive oil
• 2 T butter
• 4 boneless skinless chicken breasts
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 red, yellow or green bell peppers, cut into bite size pieces
• 8 oz fresh sliced mushrooms
• 3 plum tomatoes, skinned and quartered
• 5/8 cup dry white wine
• 10 oz pitted green olives
• 6 T heavy cream
• 14 oz dried pasta
• Salt
• Pepper

Directions

Heat the olive oil and butter in a skillet. Fry the chicken breast until golden brown. Remove from pan.

Add the onion and garlic to the pan and sauté over a medium heat until beginning to soften. Add the bell peppers and mushrooms and cook for 5 minutes. Add the tomatoes and season to taste with salt and pepper. Transfer vegtables to a casserole dish and arrange the chicken on top.

Add the wine to the pan and bring to a boil. Pour the wine over the chicken. Cover and cook in a preheated oven at 350 degrees fro 50 minutes.

Add the olives to the casserole and mix in until will combines. Pour in the cream, cover, and return to oven for 15 minutes.

Meanwhile, cook pasta per package directions.

Arrange the chicken on top of the pasta, cover with sauce and serve immediately.

Ready to print recipe: Chicken with Green Olives & Pasta