Fridge Friday: Capelli con Pollo

May 6, 2011 § 2 Comments

 

This month’s Fridge Friday was not only inspired by the ingredients I had leftover, but by a dish I created years go.  My husband loves it.  He used to say this was one of his favorites.  For some unknown reason, this dish was dropped from my repertoire.  After making this again, I know why he loves it.  It is delish!  It’s now been added back into the dinner line-up.  Hope it makes it into yours.

Capelli con Pollo

  • 1/2 lb. dried angel hair pasta
  • 1/3 cup sun dried tomato pesto
  • 1 chicken breast, cut into pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon crushed garlic
  • 7  kalamata olives, chopped
  • 1/2 cup chicken stock
  • 1/4 cup basalmic vinegar
  • 10 basil leaves
  • Salt

In a stock pot, begin to heat salted water for the pasta over high heat.  In a large pan over medium heat add olive oil, garlic, and pesto.  Once those ingredients have heated through and melded together, add the chicken, olives, stock and vinegar.  Turn down to a simmer.  At this point, drop the angel hair into boiling water.  Cook pasta until al dente (should take about 3-4 minutes).    Drain pasta.  Pour pasta into a serving dish.  Cover with the pan sauce.  Tear basil leaves over the top.  You can also chop the leaves and sprinkle over the top, if you like it this way better.  Serves 4 

Note:  Feel free to add more chicken to this dish if you have it on hand.  I only had 1 chicken breast, but it was fairly large so I thought there was enough for the dish.  I’ve also used just black olives instead of kalamata.  Use whichever you like or have on hand.

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