"Recipes are meant to be shared"...Ann Thibeault

Wednesday, September 26, 2012

Linguine with Chicken,Roasted Tomatoes and Olives

This is another one of those dishes that was winged with ingredients on hand. 

I had a few ripe tomatoes from the garden that I needed to do something with so I sliced them, drizzled with olive oil, salt, pepper and oregano and slow roasted.
This is just a basic outline.
The recipe can be adjusted in numerous ways to suit your own taste.

Linguine with Chicken, Olives and Roasted Tomatoes

2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and basil.
chicken broth
Kalamata olives
roasted tomatoes (or use sun-dried tomatoes)
fresh basil
Parmesan cheese

 Brown chicken in olive oil and butter. Continue cooking until chicken is cooked through.   Remove from pan. Cut into strips.  Add a little more butter to skillet.   Add garlic.  Cook for 30 seconds.  Add cream, a little chicken broth.  Add chicken, olives and roasted tomatoes.  Simmer while pasta cooks.   Just before serving add a handful of chopped basil to the sauce.   Toss with pasta and serve with fresh grated Parmesan.


  1. This recipe has grabbed my attention. With the roasted tomatoes and olive it screams of fall.

  2. I am hooked too:)
    I would and will LOVE this.

  3. Looks like you winged up a dandy dish.

  4. Looks delicious, Ann. What a great way to use up a bit of this and that. Love the addition of the olives.

  5. Homegrown tomatoes are so good and roasting them definitely gives added flavor to your pasta dish.


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