Direction Connection

We had ambitions to go to the grocery store today, but a birthday brunch for Melissa’s friend Denise lasted pleasantly longer than expected, so by the time we were done buying curtains, canisters, shoe racks, and a couple hundred dollars of other stuff, it was late and we abandoned our shopping plans. I’d wanted to cook a nice dinner now that my pots and pans and utensils were all back with me, so I did what I could with what we had left around the house: chicken breasts, old white wine, kalamata olives, sun-dried tomatoes, garlic, chick peas, angel hair pasta, and some fresh rosemary, basil and thyme. Here’s what I did:

• Cube the chicken breasts and put them in a bowl with about half a cup of white wine.
• Add some olive oil and finely chopped garlic, rosemary and thyme. Add salt and pepper to taste. Make sure everything is well distributed, then marinate for at least half an hour, though longer is probably better.
• Re-hydrate some sun-dried tomatoes (maybe half a cup?) in warm water and chop them up into little pieces.
• Pit the olives and cut them in half.
• Drain and rinse a can of chick peas.
• Add a little bit of olive oil to a frying pan over medium heat. Add the chicken with the marinade. Cook for a few minutes til the chicken looks cooked on the outside, then cook for a few minutes more.
• Add the sun-dried tomatoes, olives and chick peas. Stir for a couple of minutes and then cover over medium-low heat.
• Boil the water for the pasta.
• When you put the pasta in, uncover the chicken and add another half cup of wine. Simmer uncovered while the pasta cooks.
• Drain the pasta and put it into bowls.
• Ladle the liquid over the pasta, and top with the chicken, sun-dried tomatoes, chick peas and kalamata olives.

This entry was posted on Sunday, September 10th, 2006 at 10:57 pm and is filed under Food, Main Dishes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.