Olive and Roasted Red Pepper Chicken with Fettuccine

There’s really a shortage of recipes for green olives also known as Spanish or Manzanilla olives. They are so delicious and I love them when they are stuffed with pimentos. They have a salty flavor that can excite an entire dish.

When I was growing up, my mom would make a delicious casserole that consisted of white rice, ham, chicken, and pimento stuffed green olives. It was my favorite! I think it also had cream of mushroom soup and chicken broth too.

Over the years, I have looked online to find a recipe that resembles that beloved casserole but I haven’t had a bunch of luck. However, that casserole started my love Of Manzanilla olives. At restaurants, I look for dishes that contain the little green jewels. Most of the time, I come up empty handed.

A couple of years ago, my super sweet aunt brought green olives wrapped in cheesy dough that were baked. It was Christmas time and she left the little goodies in a tin on the table. Every time, I passed by the table I had to grab a couple. They were so addictive! After that holiday, we would ask her to bring those baked delights to every family event and she always obliged us.

To indulge my love of Spanish olives, I have created a pasta dish that utilizes two types of olives plus roasted red bell pepper and chicken in a cheesy sauce. I served the sauce over fettuccine and it turned out great. It really brought back a bunch of fun family memories and gave my family a new way to enjoy pasta.

Ingredients:

12 ounces fettuccine pasta cooked (save 1 1/2 cups pasta water)

2 tablespoons olive oil

2 pounds chicken breast cubed

1/4 cup all purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

2 teaspoons salt

1/4 teaspoon black pepper

1 cup stuffed green olives sliced

1 cup black olives sliced

1 cup roasted red bell pepper chopped

1 cup shredded Parmesan cheese

1/2 cup sour cream

Directions:

1. In a large skillet over medium high heat on the stovetop, heat olive oil.

2. Add chicken and sauté until chicken is no longer pink.

3. Add flour and stir for three minutes.

4. Add garlic powder, onion powder, paprika, salt, and pepper. Stir.

5. Add olives and bell pepper. Stir in pasta water.

6. Add Parmesan cheese and sour cream and stir until cheese is melted, sauce has thickened, and sour cream has been incorporated.

7. Serve sauce over pasta and enjoy!

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5 thoughts on “Olive and Roasted Red Pepper Chicken with Fettuccine

    1. Rosemarie, thank you so much. This recipe is wonderful and your words in your blog touched my heart. I had to wipe away tears. Cancer is the worst but your brother sounds like the best, a very kind and caring person. 😍

      Liked by 1 person

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