This recipe came highly recommended by a couple of my best girlfriends, and Travis and I were equally complimentary when I gave it a try. Pantry Pasta is featured in Ree Drummond's (aka The Pioneer Woman) new cookbook "Food From My Frontier". Love her!
2 Tablespoons Olive Oil
1/2 whole Red Onion, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Diced Tomatoes With Juice
1/3 cup Assorted Olives, Pitted And Roughly Chopped
1/3 cup White Wine
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
Freshly Ground Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Butter
Grated Parmesan Cheese
1/2 pound Linguine, Cooked Al Dente And Drained
1 teaspoon Olive Oil
Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
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