Linguine with Chicken,Roasted Tomatoes and Olives

This is another one of those dishes that was winged with ingredients on hand. 
I had a few ripe tomatoes from the garden that I needed to do something with so I sliced them, drizzled with olive oil, salt, pepper and oregano and slow roasted.

This is just a basic outline.
The recipe can be adjusted in numerous ways to suit your own taste.

Linguine with Chicken, Olives and Roasted Tomatoes

2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and basil.
garlic
cream
chicken broth
Kalamata olives
roasted tomatoes (or use sun-dried tomatoes)
fresh basil
Parmesan cheese

 Brown chicken in olive oil and butter. Continue cooking until chicken is cooked through.   Remove from pan. Cut into strips.  Add a little more butter to skillet.   Add garlic.  Cook for 30 seconds.  Add cream, a little chicken broth.  Add chicken, olives and roasted tomatoes.  Simmer while pasta cooks.   Just before serving add a handful of chopped basil to the sauce.   Toss with pasta and serve with fresh grated Parmesan.

5 Comments Add yours

  1. This recipe has grabbed my attention. With the roasted tomatoes and olive it screams of fall.

  2. I am hooked too:)I would and will LOVE this.

  3. Big Dude says:

    Looks like you winged up a dandy dish.

  4. Looks delicious, Ann. What a great way to use up a bit of this and that. Love the addition of the olives.

  5. Homegrown tomatoes are so good and roasting them definitely gives added flavor to your pasta dish.

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