Pasta with Chicken and Olives

This might seem like a slightly odd and simple combination, but I promise that once you try it you’ll find it quite addictive. It’s almost better the next day as the flavours have really seeped into the pasta.

Ingredients

500g Pipe Rigate Pasta

1 large Onion

3 large cloves of Garlic

200g Chicken Breast

1 cube Chicken Broth

150g pitted sliced Green Olives

200g fresh Parsley

Serves 4

For this dish I prefer using Pipe Rigate, as it has little nooks for ingredients to crawl into so that it makes it easier to incorporate every one of them into one single bite. Cook the pasta according to the package.

Peel and dice the onion. Fry in a large pan until the onion is soft and browned, then press two garlic cloves into it. Dice the chicken into small cubes (roughly 1,5 cm x 1,5 cm) and add it to the onions with a little salt and a dash of black pepper. Sear on high heat until more or less just cooked on all sides. Then dissolve the cube of chicken broth into a cup of boiling water and pour it over the chicken. Press the last garlic clove into the pan. Turn down the fire and let it simmer for 4-5 minutes before turning off the heat.

Drain the olives and run a chopping knife over them a few times so that most slices are halved. Then wash and roughly chop the parsley as well. Add both to the frying pan off the heat.

Once the pasta is cooked, drain it and add it to the frying pan, turn on the fire for a moment to warm it all through and stir everything together.