This dish is full of flavor – garlic, red onion, black olives, basil, parsley and Parmesan all in white wine sauce. It pairs up beautifully with grilled chicken, although the chicken didn’t make it into the photo.
Best of all, it is quick to fix.
Here’s what you’ll need:
- Boneless chicken breasts
- Kosher salt
- Black pepper
- Angel Hair pasta, 1 lb.
- 4 Tbs. butter
- 8 cloves garlic, minced or chopped
- 1 red onion, chopped
- 1/2 cup white wine
- 2 ladles of cooking water from the pasta
- Parsley, 1 handful, chopped
- Basil, 1 handful, chopped
- Pitted ripe olives, whole – 6 oz can
- Parmesan, 1 cup shredded
Don’t be intimidated by the long list of ingredients. There’s really not much to this dish, but it looks long when the salt, pepper and cooking water are listed.
Season the chicken with Kosher salt and black pepper. Grill outdoors until done. Slice it thin to serve with the pasta.
While the chicken grills, cook the pasta according to the package directions.
Melt the butter in a skillet. Cook the onion and garlic for a few minutes. Add the wine. I freeze wine in zip top bags. It thaws quickly on the counter. Let the wine cook with the onions and garlic for a minute or two, then add 2 ladles of cooking water from the pasta.
Stir in the parsley and basil and season the sauce with Kosher salt and pepper. Stir in the olives. Drain the pasta and mix with the sauce. Add the cheese to the pasta and stir to combine.
Serve with grilled chicken. I also served this with warm bread and Seasoned Olive Oil for Dipping and a green salad.