Pantry Pasta


Posted: October 18

Time: 35 minutes

Yield: 2 servings

recipe image

Pantry Pasta answers the eternal question: "How can I make sure the food in my pantry doesn’t go to waste?" The answer is a dish with a vibrant, olive-infused white wine sauce and tender golden brown chicken. Crowned atop linguine, this dish elevates the everyday ingredients on your shelf into an elegant and refreshing dinner. Only needing 35 minutes or less of cooking time, Pantry Pasta can pull double-duty as an exciting weeknight meal or a special date night showstopper.


Ingredients

• 3 tablespoons plus 1 teaspoon olive oil, divided • 1/2 whole red onion, diced • 3 cloves garlic, minced • 1 (14.5 ounce) can diced tomatoes, undrained • 1/3 cup assorted olives, pitted and roughly chopped • 1/3 cup white wine • kosher salt, to taste • ground black pepper, to taste • 2 whole chicken breasts, boneless, skinless, and pounded to an even thickness • 1 tablespoon butter • 1/2 pound linguine, cooked and drained • parmesan cheese, to taste, grated

Directions

Step 1

Heat a medium-sized skillet over medium-low heat.

Step 2

Add in 2 tablespoons of the olive oil.

Step 3

When the olive oil is warm, add in the diced red onion and stir.

Step 4

Slowly cook the onion for 5 minutes, stirring occasionally.

Step 5

Add in the garlic and cook and stir until fragrant, about 1 minute.

Step 6

Add in the diced tomatoes, including the juice, and the chopped olives.

Step 7

Cook and stir for 1-2 minutes.

Step 8

Splash in the wine, then simmer and stir for 15 minutes over low heat. You don't need to stir constantly, just enough to make sure all the ingredients get even heat.

Step 9

Set the mixture aside.

Step 10

Sprinkle the salt and the freshly ground black pepper over the chicken breasts.

Step 11

Heat 1 tablespoon of butter and 1 tablespoon of the olive oil in a separate skillet.

Step 12

Cook the chicken on both sides until done and golden brown, about 5 minutes on each side. If you have a meat thermometer, the chicken should read 165 degrees F at the thickest part when done. Set aside.

Step 13

Toss the cooked linguine in the remaining 1 teaspoon of olive oil and place it onto a serving platter.

Step 14

Spoon 3/4 of the sauce over the pasta.

Step 15

Set the chicken on top, then spoon the remaining sauce over the chicken.

Step 16

Sprinkle on the grated parmesan and serve immediately!


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