Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (skinless chicken breast, cut into bite sized pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 Tablespoon extra virgin olive oil
  • 1/2 lb pasta (your choice)
  • 1/2 of a small red onion (vertically sliced)
  • 2 garlic cloves (minced)
  • 2 cups halved cherry or grape tomatoes
  • 1/2 cup halved and pitted kalamata olives
  • Zest of one lemon
  • 1 Tablespoon chopped fresh oregano (optional)

Instruction

  • Place chicken pieces in a large bowl. Combine salt, pepper, oregano, and red pepper flakes in a small bowl. Sprinkle seasoning over chicken, turning the pieces as needed to evenly distribute the spices.
  • Boil water. Cook pasta according to package directions until barely al dente. Do not overcook! Drain, reserving one cup of pasta water.
  • Heat oil in a Dutch oven or large pan over medium heat. Once the oil is very hot, add the chicken pieces in a single layer and cook undisturbed until golden brown. Turn, and repeat on other side of chicken until cooked through. Remove from pan and set aside.
  • Add the sliced onions and garlic to the pan and cook two minutes, adding additional oil or a splash of pasta water as needed to prevent burning. Add tomatoes and olives and cook for two minutes.
  • Transfer the browned chicken and drained pasta to the pot. Turn off the heat, then add the fresh oregano and lemon zest. Toss well; serve hot.