Chicken And Penne Pasta With Kalamata Olives
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A italian take on chicken and penne pasta with kalamata olives, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- about 5 Tbsp. extra virgin olive oil
- red pepper flakes
- 4 to 6 garlic cloves, chopped or sliced
- 3 or 4 boneless chicken breasts
- freshly ground black pepper to taste
- grated Romano cheese (optional)
- basil leaves
Method
Cut white meat chicken up into 1-inch pieces.
Pit the kalamata olives and cut each olive into 3 or 4 pieces.
Chop or slice garlic.
Cut the basil leaves into strips.
Begin heating a large pot of salted water to boiling.
When water begins to boil, add pasta.
Don't overcook!
When done, drain pasta and put in a large pasta bowl.
Drizzle liberally with olive oil, then salt and pepper to taste (I like plenty of pepper here) and stir.
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