Italian herbed chicken pasta with olives and spinach
Pasta is a family staple. It provides us with some quick, easy, tasty meals. This dish is light, healthy and delicious. It keeps really well for a fabulous 'left over' lunch the next day.
Ingredients
1 kg skinless chicken breast or thighs
flour for dusting (approx 1/2 cup)
1 cup kalamata olives (pitted if you can get them)
1 1/2 cups chicken stock
1 cup white wine
1/4 cup chopped fresh basil (or 1-2tsp dried)
1/4 cup chopped fresh oregano (or 1-2 tsp dried)
200g green beans (chopped into 2-3cm pieces)
2-3 handfuls of spinach leaves
2/3 sour cream
pack of pasta of your choice
Method
Preheat oven to 180C
Ingredients
1 kg skinless chicken breast or thighs
flour for dusting (approx 1/2 cup)
1 cup kalamata olives (pitted if you can get them)
1 1/2 cups chicken stock
1 cup white wine
1/4 cup chopped fresh basil (or 1-2tsp dried)
1/4 cup chopped fresh oregano (or 1-2 tsp dried)
200g green beans (chopped into 2-3cm pieces)
2-3 handfuls of spinach leaves
2/3 sour cream
pack of pasta of your choice
Method
Preheat oven to 180C
- Coat chicken pieces in flour and brown for about 2 minutes on each side in a hot pan with a little olive oil. Use a pan you can put in the oven or transfer the chicken into an oven proof dish.
- Put herbs, olives, chicken stock and wine in with the chicken, cover with foil and place in the oven. Bake for 20 minutes or until chicken is cooked through.
- Lift chicken from pan and reserve juices
- Cook pasta according to packet instructions
- Add beans to juices and cook for 3 minutes or until beans are tender
- Slice chicken and return to the pan
- Add spinach and sour cream stir through, wilting the spinach
- Drain pasta and stir through the sauce
Serve immediately with freshly ground pepper and a side of a salad made with ripe tomatoes, red onion and dressed with olive oil and balsamic vinegar.
Comments
Post a Comment