Pasta with Pan Seared Chicken, Kalamata Olives, Tomatoes & Feta
Makes 4 servings. Difficulty
8 oz. gf fettucine
2 Tablespoon olive oil, divided 1 shallot, minced 1 large garlic clove, minced 2 boneless, skinless chicken breasts Salt and freshly ground black pepper 1 Tablespoon balsamic vinegar
1 tomato, seeded and chopped 1/4 cup Kalamata olives, pitted and coarsely chopped 2 Tablespoons basil, chopped Dash of hot red pepper flakes 1/2 cup feta, crumbled
Cook the pasta in a large pot of boiling salted water until al dente. Drain.
While the pasta is cooking, with a meat mallet, pound the chicken breasts so that they are uniform in thickness. Season both sides of the chicken breasts with salt and freshly ground black pepper. Heat one tablespoon olive oil over medium-high heat in a large skillet. Add the shallots; sauté for 1 minute. Add the garlic; sauté for 30 seconds. Add the chicken breasts to the skillet and drizzle the balsamic vinegar over the chicken. Brown chicken on both sides, until cooked through, about 5 minutes per side. Remove chicken from skillet and tent with foil. Let chicken rest for 5 minutes. Slice the chicken breasts into 1/2 inch strips.
Place the cooked hot pasta in a large bowl, toss with remaining tablespoon olive oil. Add the tomato, olives, basil, hot red pepper flakes and half the feta. Toss. Adjust seasonings to taste with salt and freshly ground black pepper. Divide the pasta up among 4 shallow pasta bowls and top with chicken and remaining fet.
We used Tinkyada’s gf fettucine in this recipe. To purchase this product please click the link below in our Recommended Tools section.