Tuscan Green Olive Chicken

Chef Owen May Chef with Benefits

Ingredients:

2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 pine nuts
½ cup feta cheese

1 box of whole wheat pasta (12 ounces), cooked according to package directions

1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken.
2. Allow chicken to cook until it is brown and “releases” from the pan. Turn chicken and brown other side.
3. Remove chicken from pan and repeat steps 1 and 2 to cook other half. Remove from chicken from pan.
4. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
5. Add garlic and sauté for 30 seconds.
6. Add diced tomatoes and stir until softened.
7. Stir in chopped green olives.
8. Return chicken to the pan.
9. Sprinkle chicken-tomato mixture with pine nuts and heat through.
10. Season with salt and pepper to taste.
11. Top with feta and cover pan with lid to warm cheese through.
12. Place serving of pasta in the center of a plate and top with chicken-olive mixture.

Pairs Well With:

2006 Barba Vigna Franca Mont -This red from the Abruzzo region of Italy is made from 100% Montepulicano grapes. It evokes flavors of minerals and dark cherries.

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