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Katie's Cucina

Pantry Pasta for Two

I had my parents over for an unexpected dinner a few week’s ago. I scoured the internet hours before their arrival for dinner, and decided to check out the Pioneer Woman’s blog. I’ve only made one recipe from her blog before, and that was the amazing Creamed Spinach. I saw this recipe for pantry pasta, and after reading through it I knew it was the meal I was going to cook in just a few short hours. The best part was that I knew I had all the ingredients on hand (hence why Ree calls this pantry pasta). I had a half jar each of green and kalamata olives along with a tupperware of  black olives. I drained the juice and chopped them up for this recipe… that cleared room for three more containers to re-enter my refrigerator. Of course, because I had four people to cook for, I doubled the recipe. It tasted delicious, and everyone had more than enough pasta to indulge in. 


Prep: 15 minutes
Cook: 20 minutes
Serves: 2

Ingredients: 

  • 2 tbsp Olive Oil
  • ½ whole Red Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can (14.5 Ounce) Diced Tomatoes With Juice
  • ? cups Assorted Olives, Pitted And Roughly Chopped
  • ? cups White Wine
  • 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • Grated Parmesan Cheese
  • ½ pounds Linguine, Cooked Al Dente And Drained
  • 1 tsp Olive Oil

Directions: 


1. 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.


2. Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
3. 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.
4. 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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2 Responses to “Pantry Pasta for Two”

  1. Lisa posted on March 2, 2011 at 6:37 pm (#)

    Looks super tasty.

  2. Brandie posted on March 4, 2011 at 1:43 pm (#)

    PW does have some really good and reliable recipes. This looks like it turned out really good!!

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