Creamy Olive Chicken Pasta

A weeknight pasta that tastes considerably more impressive than the effort involved. The olives add a briny depth to the cream sauce that lifts it above the ordinary.

Ingredients (serves 4)

2 chicken breasts, cut into bite-sized pieces · 1 cup mixed olives, pitted and sliced · 1 cup heavy cream · 1 cup chicken stock · 1/2 cup grated Parmesan · 3 garlic cloves, minced · 1 tbsp Boutique Olive Grove EVOO · 1 tsp dried oregano · salt and pepper · 350g pasta (penne or fettuccine).

Method

1. Heat EVOO in a large skillet over medium-high heat. Season chicken with salt, pepper, and oregano. Cook until browned and cooked through, about 7-10 minutes. Remove and set aside. 2. In the same skillet, cook minced garlic for 1 minute. Add chicken stock and scrape up any browned bits. Reduce heat to medium and stir in the heavy cream. Simmer 5 minutes until the sauce begins to thicken. 3. Stir in Parmesan until melted. Return chicken to the skillet with the sliced olives. 4. Cook pasta according to instructions. Drain and toss with the sauce. Serve immediately with extra Parmesan if desired.