Vibrant Chicken Pasta – My New Weekly Quick Fix

There’s always one evening in the week when we are craving for something nice and nourishing… but we can’t be bothered to cook.  So inspired by Jamie Oliver’s Spaghetti rosso I first tried last week, I have started making this healthy and hot Chicken and Olives Pasta  that probably takes just around 30 minutes to prep and cook.  It also uses ingredients I know I always have in my cupboards.  Fast, fresh, easy, filling and yummy… what more could we be asking for?

Ingredients
(for 2 people)

  • 2 chicken breasts
  •  150gr wholewheat pasta
  • 2 tbsp olive oil
  • 2 small challots
  • 2 cloves of garlic
  • a generous handful of olives (I use green olives stuffed with pimento) 
  • 1 small red chilli (or half a big one)
  • 1 tin chopped tomatoes (400 gr)
  • 200 ml chicken stock
  • 2 tbsp Worcester sauce
  • 2 tbsp balsamic vinegar
  • 1 teaspoon sugar
  • 30gr parmigiano cheese
  • a handful of basil
  • a generous tbsp of dried oregano
  • salt and black pepper to taste

How to make it

  1. Heat the olive oil in a frying pan and add the dried oregano and some black pepper
  2. Start cooking the chicken breasts flat side down for around 8 minutes on medium heat.  Turn them around every couple of minutes to evenly cook both sides and get some of the oregano and black pepper flavours on both sides too
  3. Finely slice the challots and add them in the pan after the chicken has been in for around 4 to 5 minutes 
  4. Once the chicken breasts are half cooked, remove them from the pan and keep them on the side for now
  5. Keep an eye on the challots (we want them soft, not burn) and finely slice the cloves of garlic before gently mixing them with the shallots in the pan 
  6. Pour the chopped tomatoes in the pan, together with the Worcester sauce, balsamic vinegar and sugar, olives cut in quarters and very thinly sliced chilli.  Mix well.
  7. Start cooking the pasta separately as per the packet instructions
  8. Bring the chicken breasts back in the pan and pour the chicken stock over them. Mix the sauce and pour some of it over the chicken breasts so they keep moist and finish cooking with all the flavours of the tomato sauce
  9. Once the chicken breasts are cooked, place them on a chopping board and cover them to keep them warm for a few minutes
  10. Drain the pasta, placing a mug or any heat-resistant recipient you have in the sink to reserve some of the water (I would say that you need around 30ml)
  11. Pour  the pasta water in the sauce and sprinkle the parmigiano.  Mix gently until the sauce starts to thicken 
  12. Taste the sauce and adjust the seasoning if necessary
  13. Dress the plates starting with the pasta, then the sauce and finally the chicken breasts
  14. Scatter a few basil leaves over the plate
  15. Enjoy a beautiful plate of pasta

chicken_olives_pasta_2.jpg

It really is as simple as that and the best is, not only is it a yummy evening week dish, it also involves very little washing up; giving you that much more time to put your feet up and enjoy a nice glass of wine in front of the TV!

Let me know what you think about this recipe by leaving me a message or simply like this page.  Thank you for reading!  

 

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