I love pasta recipe and this olive chicken is certainly one of a kind.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
” I should back up and apologize from the bottom of my heart for loving pasta so much. But you see, the whole point of a website called “The Pioneer Woman Cooks” is to show you what The Pioneer Woman is cooking. I call myself The Pioneer Woman. I cook a lot of pasta. Ergo, I post a lot of pasta recipes here. And for those of you who don’t like pasta, this is probably inconvenient.”
Keep ‘em comin’, Ree!
Ingredients
4 Tablespoons Land O lakes Butter
4 Tablespoons Bertolli Olive Oil
6 pieces Tyson Chicken (I Used Thighs And Legs) With Skin
1 whole Medium Onion, Diced
5 cloves Garlic, Minced
2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
1 whole (28 Oz. Size) Hunt’s Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
1 cup White Wine (or Low Sodium Chicken Broth)
Morton Salt
Freshly Ground Black Pepper
1/4 cup Borden Heavy Cream
1 cup Whole Green Olives
12 ounces, weight Barilla Linguine, Cooked Al Dente And Drained
Instructions
Preheat oven to 375 degrees.
In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Can sprinkle with minced fresh parsley and Parmesan, if desired.
Thank you to TPW for this great recipe.
