Tuesday, January 17, 2012

Bowtie Pasta with Capers, Olives, and Chicken

I can't help it, I love pasta....almost to a point that some people might consider it a problem.  My absolute favorite mid week meal (and one of the few things I will take as a left over to work for lunch) is pasta in some heavenly sauce with all my favorites dumped in there as toppings.  I typically sway towards the saltier ingredients, such as olives, capers, anchovies, etc. and this time was no exception.  
1 pound bow tie pasta
1 onion, diced
3 cloves garlic, minced
1 packaged chicken breasts, cubed
1 package sliced baby bella mushrooms
3 tablespoons sun dried tomatoes
1 tablespoon olive or grapeseed oil
3 tablespoons capers
1/2 cup green olives
1 packaged cubed pancetta
1/2 cup white wine
1/2 cup cream
salt and pepper to taste

Cook pasta according to the directions, drain, reserving 1 cup pasta water.  In a large skillet add olive (or grapeseed oil) along with a couple tablespoons of the oil from the sun dried tomatoes.  
Saute the chicken, seasoning with salt and pepper to taste, until chicken is done (stirring and flipping the chicken this should take about 8 minutes).  
Remove chicken from the skillet with a slotted spoon and set aside.  To the skillet add more oil if needed and saute the onions and garlic until translucent. Add wine, mushrooms, tomatoes, capers, and olives.
Stir to combine and let simmer for 10 minutes.  
Add the cream and pancetta and stir to combine.  
Let simmer for anther 5 minutes.  Toss with pasta and add small amounts of pasta water if the combination seems a little dry.  
Serve with grated peccorino romano cheese.
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