Pan Roasted Chicken with Tomatoes and Olives

I never realized until recently, there is so many ways to save money in the kitchen.  For example, buying two roasting chickens and cutting them up yourself saves you a ton of money.  I thought it would be harder than it actually was, you will need a nice sharp knife and some kitchen shears.  For this recipe, I used the breast of two roasting chickens. I saved the legs and wings for a dinner I will be making later this week.

As for this recipe it is pretty easy to make and if you don’t want to cut up your own chicken, then use skinless chicken breasts.

Cooking time total with prep was about 45 minutes.  What you will need is;

4 chicken breast skin on or off.

28oz can of diced tomatoes

1/3 cup chopped green olives

1 medium onion chopped

3 cloves of minced garlic

½ cup chicken broth

1/8^th tsp ground red pepper flakes

½ pound of your favorite pasta Cooked

Salt and Pepper to taste

1/3 cup grated parmesan cheese, or shredded mozzarella

1 tsp olive oil

Heat the oil in a large pan over medium high heat in an oven safe pan. * cover the chicken breast in salt and pepper and add to the heated oil (it will ripple when heated)  Cook for 3-4 minutes until the skin browns before turning to cook for another 2 minutes.

Remove the chicken from the pan and add the onions to sauté for an additional minute before adding the olives, tomatoes, red pepper flakes and broth. Be sure to stir well to remove any stuck on bits in the pan.

Return the chicken to the pan, skin side up (if you left the skin on) and place in a preheated oven at 350 for about 15 to 20 minutes or until cooked through. In the mean time cook your pasta in boiling salted water

 according to directions.

To serve, spoon the pasta onto each plate, top with chicken, pan sauce and parmesan/ mozzarella cheese. I usually top with cut green onion (optional)

 *If you don’t have an oven safe pan once all of the items are cooked you can put it in a casserole dish and cook in that.

 Bon Appetit