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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a colorful dish good enough for company. Serve with a salad and fresh bread. For variety try adding different color peppers or squash. Ingredients:
1/2 cup olive oil |
1/3 cup fresh lemon juice (about 3 lemons) |
1 teaspoon oregano |
2 fresh garlic cloves, riced |
1 lb boneless skinless chicken breast, cubed |
1 large red pepper, julienned |
1 (15 ounce) can black olives, quartered |
2/3 cup chicken broth |
1 tablespoon cornstarch |
12 ounces pasta, cooked al dente |
Directions:
1. Bring marinade ingredients to a boil.
2. Remove from heat and cool and add the chicken breast.
3. Marinade as little as 30 minutes or overnight.
4. Saute chicken in marinade till no longer pink.
5. Add chicken broth, and cornstarch and cook until thickened.
6. (I usually bring to a boil for a minute or two to help thicken) Toss in red pepper and olives just until heated.
7. Serve over pasta.
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