Here is an easy recipe for Italian Chicken Olio, perfect for a busy night of Christmas tree trimming or gift wrapping. It is one of my favorite Italian dishes and I love it with the wide Buccatini noodle. Be generous with the olive oil in the sauce, the layers of flavors make this a delicious Italian dish.
5 Boneless Chicken Breast cut into cubes
1 Pound of Buccatini or Spaghetti
1 large can of plum tomatoes
1 half cup to three fourths cup of olive oil
1 can of chicken stock
1 can tomato paste
1 cup of pine nuts
4 cloves of minced garlic
1 small white onion chopped fine
Fresh basil and parsley to taste
Salt and pepper
Grated Asiago cheese
How You Do It:
Fill a large stockpot with water and bring to a boil. In a heavy sauce pan drizzle the pot with olive oil and allow oil to heat up. Next, add the chicken pieces and brown. When the chicken has become golden add the minced garlic and chopped onion, cooking slowly until tender and being careful not to burn garlic. Add the can of un-drained tomatoes, chicken stock, olive oil, tomato paste, and break the plum tomatoes up in the sauce (or you could use a large can of diced tomatoes.) Allow the sauce to simmer for at least 20 minuets.
While the sauce is simmering drizzle some olive oil in a small skillet and gently brown the pine nuts over medium /low heat. Watch the pine nuts carefully, it only takes a second for the nuts to burn and develop a rancid taste. After the pine nuts are golden color, add the nuts to the sauce as well as the fresh torn basil, parsley and salt/pepper.
When the water reaches a boil add salt to the water and then cook the pasta al denta, usually 1-2 minuets less than the package instructions. When the pasta has finished cooking drain it in a colander and then toss pasta together with the sauce. Grate fresh cheese over the pasta and serve.