Chicken with Olives, Garlic, and Bell Pepper with Pasta

This was a recipe I made up as I went. I had some leftovers from our Halloween party that needed to get used (yes, I am still blogging about posts from the end of October/early November…sorry?). We had olives and red bell pepper for the black bean/hummus dip I made. I haven’t actually shared that recipe on here, either, although I have now mentioned it a couple times. I also had some leftover pasta but not enough extra sauce, so this was a way to throw it all together.

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It was a really easy meal that I was able to make with the Fudgelet playing. Having the olives and bell pepper already chopped were obviously a help, but it comes together quickly and easily.

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Directions for Chicken with Olives, Garlic, and Bell Pepper with Pasta

  • 1.5 pounds boneless and skinless chicken thighs, trimmed
  • Oil (I used avocado)
  • Salt
  • Pepper
  • 1/4  cup olives, sliced in half and pitted (I used black and kalamata)
  • 1 Tablespoon sliced garlic
  • 1 bell pepper (red, orange, or yellow), sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup chicken broth (more if your pasta has dried out a bit)
  • Cooked pasta (I used about 2-3 cups of cooked…it can depend on your chicken to pasta ratio)

Begin by seasoning the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until sizzling. Then, brown the chicken on both sides.

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On the second side, after it has browned a little, add the bell pepper and cook for 1-2 minutes to soften a little. Then add the olives and cook for another minute before adding the garlic, thyme, oregano, and more pepper.

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Stir, and add half of the chicken broth.

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Bring the mixture to a simmer and cook until the chicken is done, then add the pasta and stir.

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Cook until the pasta is heated through (another few minutes if it was cold), and most of the broth is absorbed. If you need to add more broth to loosen the pasta, do so. Serve.

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Directions for Chicken with Olives, Garlic, and Bell Pepper with Pasta (without pictures)

  • 1.5 pounds boneless and skinless chicken thighs, trimmed
  • Oil (I used avocado)
  • Salt
  • Pepper
  • 1/4  cup olives, sliced in half and pitted (I used black and kalamata)
  • 1 Tablespoon sliced garlic
  • 1 bell pepper (red, orange, or yellow), sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup chicken broth (more if your pasta has dried out a bit)
  • Cooked pasta (I used about 2-3 cups of cooked…it can depend on your chicken to pasta ratio)

Begin by seasoning the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until sizzling. Then, brown the chicken on both sides. On the second side, after it has browned a little, add the bell pepper and cook for 1-2 minutes to soften a little. Then add the olives and cook for another minute before adding the garlic, thyme, oregano, and more pepper. Stir, and add half of the chicken broth. Bring the mixture to a simmer and cook until the chicken is done, then add the pasta and stir. Cook until the pasta is heated through (another few minutes if it was cold), and most of the broth is absorbed. If you need to add more broth to loosen the pasta, do so. Serve.

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