Anything with sundried tomatoes and black olives giving a taste and memory of the Mediterranean is all thumbs up in my book, especially in the months of spring.
This perfect spring dish not only offers something quick and easy but makes for a dish that is fabulously tasty and moreish. Filled with yummy flavors of sweet sundried tomatoes, black olives with a sharpness of Parmesan and kick of pepper… you couldn’t really ask for more.
Mediterranean Chicken Fettucine
16 ounces fettucine (any pasta will work)
2 tablespoons olive oil
3 skinless chicken breasts
1/2 cup white cooking wine
1/3 cup chicken broth1/2 teaspoon of coriander
1/2 teaspoon sea salt
1/2 cup diced oil-packed sundried tomatoes
1 cup halved, pitted Kalamata olives
1/3 cup chopped fresh basil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
- Rub chicken breast with coriander, salt and pepper and cut into cubes. Cook in heated olive oil turning occasionally until cooked through. Add wine, broth, sundried tomatoes, olives, basil and cook for a further 8-10 minutes.
- Meanwhile, cook the pasta according to directions. Drain and transfer to a large bowl.
- Mix together chicken mixture including olive oil with lemon juice and Parmesan cheese.
- Pour chicken mixture over pasta. Season to taste with salt and ground black pepper a squeeze of lemon and additional Parmesan if required. Let’s face it more cheese is always better.
Serving with a nice glass of Sauvignon Blanc would do wonders for this dish.
This dish is just as good warm or cold.