Mediterranean Chicken & Pasta
17th April
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