Monday, January 24, 2011

Pantry Pasta for Two

Found this on The Pioneer Woman. See that blog for full photo instructions that will make your mouth water. It was pretty simple, all pantry ingredients, and packed with good flavors. I think this is my favorite home made pasta sauce. I think it's all about a good, sweet cooking wine.

Prep: 15 mn 

Cook: 20 mn


  • 2 Tablespoons Olive Oil
  • ½ whole Red Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can (14.5 Ounce) Diced Tomatoes With Juice
  • ⅓ cups Assorted Olives, Pitted And Roughly Chopped
  • ⅓ cups White Wine
  • 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • Grated Parmesan Cheese
  • ½ pounds Linguine, Cooked Al Dente And Drained
  • 1 teaspoon Olive Oil

Preparation Instructions

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.
Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
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.
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.
Serves 2 - 3.

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