I've been thinking of adding a column to my blog that will feature a new recipe every week. I'm always on the look-out for new things to make for dinner- so I thought I'd share what we had for dinner tonight. I made this recipe up, so it doesn't have a name, hmm maybe I should think of one? We'll call it "SUNDAY PASTA" since this is a quick -dish we have made on many Sundays (so unoriginal I know!)
I hope I am not missing any key steps or ingredients! This recipe is very forgiving, so measurements don't have to be exact. If you want to scale back on the butter and oil- you can, it's still good, but don't omit both- the combination of the two is really good!! I hope you enjoy!!
Recipe serves 6
- 1 1/2 lbs of Pasta (we usually use spaghetti, but you can use whatever you have on hand)
- 4-6 Tbsp Unsalted Butter
- 4-6 Tbsp Oil (use the oil that the sun-dried tomatos are packed in)
- 4-5 Chicken Breasts (raw), cut into cubes
- 3 Tbsp Minced Garlic
- 1/4- 1/2 C Lemon Juice
- 1 C Olives (Kalmata or Black), chopped or sliced
- 1 C Sun-dried tomatoes packed in Oil, sliced
- 1/2 C chopped parsley
- Parmesan Cheese
Directions: Cook pasta according to package directions. In a large sautee pan, melt the butter & olive oil over medium heat. Add the chicken & cook 3-4 minutes or until done. Add the garlic & cook for 1 minute (any more than that and it will burn). Add the lemon juice, olives & sun-dried tomatos. When the pasta is done cooking, drain & add to mixture. Toss well. Add parsley & parmesan just before serving.