Thursday, May 13, 2010

Greek Chicken Pasta

1 (16 ounce) package penne pasta
2 T olive oil
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 C red wine
1 C pitted kalamata olives
2 cans diced  tomatoes
1 C grated Parmesan cheese
4 T fresh oregano
1/2 T dried parsley
salt to taste ground black pepper to taste


In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat melt butter,add olive oil, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

Reduce heat to medium- low. Add wine and olives.Then add  tomato, cheese, fresh parsley, oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper. Serve warm with extra grated cheese.

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