Every other weekend or so, I cook 7 or 8 boneless chicken breasts for salads, sandwiches and kids meals during the week. This pasta dish is a quick dinner during the week.[p]The recipe:[p]Wide Awake Pasta Inventorio[p]With a leftover grilled chicken breast, this is a 20 minute meal. Modify it to what is in inventory--broccoli, shrimp, diced tomato, diced zucchini, etc. are all good additions.[p]1 leftover boneless breast of chicken that was coated with Dizzy's Red Eye Express and grilled, cut or shredded into bite-sized pieces
1/4 C Olive oil
1 C chopped onion
4 cloves garlic, minced
2 T capers (see notes)
15 green, pimiento-stuffed olives, sliced into 3 or 4 pieces
freshly ground pepper
1 t Dizzy's Red Eye Express
spaghetti or penne
parmigiano reggiano (the undisputed king of cheese)[p]Heat water for spaghetti
In a medium saucepan, heat olive oil on medium-low to medium heat. Add onion and garlic. Saute until the onions are just beginning to become translucent.
Add sliced olives and capers, along with about 1 teaspoon or so of ground pepper. Heat gently for at least 5 minutes. 20 minutes won't hurt it.
At about the same time you put the spaghetti in the water, add the chicken and Dizzy's Red Eye Express to the saucepan. The chicken should have time to heat through, but not cook any further.
Drain the spaghetti when cooked to your preferred doneness. Top with the inventorio and finish with freshly grated reggiano and ground pepper to taste.[p]Notes: do not add salt until you've tasted it. Olives and capers both bring a lot of salt to the dish. You may want to start out with 1 Tablespoon of capers and add another if your salt preferences allow. If you need more liquid, try more olive oil, butter or even clam juice.[p]I'd post a picture of the finished product but the way I eat pasta you would just see a bowl of grated cheese.[p]Happy cooking.[p]Joyce