Green Olive Chicken
Ingredients
- 8 boneless skinless chicken breasts ⓘ
- salt, to taste ⓘ
- ground black pepper, to taste ⓘ
- 2 tablespoons vegetable oil ⓘ
- 4 garlic cloves, crushed ⓘ
- 1 bay leaf ⓘ
- 14 teaspoon dried thyme ⓘ
- 1 (15 ounce) can diced tomatoes, drained ⓘ
- 20 pimento-stuffed green olives ⓘ
- 1 14 cups dry white wine ⓘ
- 1 14 cups chicken broth ⓘ
- 8 ounces angel hair pasta ⓘ
- 2 teaspoons cornstarch ⓘ
- 1 tablespoon water ⓘ
Instructions
- Season chicken with salt and pepper.
- Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side.
- Add garlic, bay leaf, and thyme; mix well, then stir in tomatoes, olives, wine and broth.
- Reduce heat to low and simmer, uncovered, for 20-25 minutes or until chicken is cooked through and juices run clear.
- Remove garlic and bay leaf.
- While chicken is cooking, boil pasta in salted water until cooked al dente, according to package directions.
- Remove chicken to a warm plate.
- Stir cornstarch into water, and drizzle into sauce.
- Stir over heat until sauce thickens.
- Transfer pasta into sauce, toss thoroughly and serve with chicken.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).