How to make it

  • First, soak the cut-up sun-dried tomatoes. Reserve all the soaking water. Set aside.
  • For the marinade, combine the vinegar, 2 T of the tomato-soaking water, 2 T of Kalamata olive brine, 2T olive oil, the chopped onion, oregano, pepper, and one of the mashed roasted garlic cloves. Marinate the chicken for about thirty minutes.
  • Cook the chicken in its marinade in a large heavy skillet. When the chicken is nearly cooked, toss in the bell pepper and garlic, continue cooking, turning frequently. Meanwhile combine the remaining tomato-soaking water with enough plain water to cook the pasta. Add a pinch of salt and bring to a boil in a large pan, add pasta. When pasta is al dente, drain and toss with a dash of olive oil. Add the chicken, peppers, and garlic and all remaining ingredients. Toss lightly and serve immediately with a salad of cucumbers and tomatoes. A Sauvignon Blanc is very nice with this.
  • I change this recipe depending on my taste at the moment as well as what I have on hand. It’s equally good with fresh tomatoes and “regular” black olive, but the taste is very different.

Reviews & Comments 3

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  • lisakreider 10 years ago
    yummo...Artichokes a plus ,this is my kinda dish...I love pine nuts with pasta..
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    " It was excellent "
    grandmommy ate it and said...
    YES, YES ,YES, Love these flavors. Have my 5!
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    " It was excellent "
    ruskingirl ate it and said...
    This sounds amazing, I love this kind of dish. Thanks for posting.
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