Servings: four to six.
Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.
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Start the meal with a Mixed Green Salad with Red-Wine & Dijon Vinaigrette.
Not bad, but not a keeper. Chicken ended up tough and the lemon zing was too pronounced. See a lot of people improvising with flavors, so maybe a good base for making it your own - but didn't work for me as described.
Loved it! My kids who don't enjoy olives loved it too and gladly took the leftovers for lunch the next day. I added some chopped garlic and chill flakes to the chopped chicken in a bowl, along with the salt and pepper and a little oil prior to stir frying the chicken. Did not use a full 1/2 olive oil either, more like 1/4 cup. Also, used more broccoli then called for and a little more chicken but a little less pasta, to help keep the carbs in check at least a little. Finally, I gave up using wheat pasta some time ago and used my regular kamut pasta, and over all an amazing dish that I will make regularly as it easy, quick and delicious.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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