Mediterranean Chicken and Pasta

Printer-Friendly Version


12 ounces dry pasta

1 teaspoon dried oregano

1 1/2 teaspoons dried rosemary, crumbled

3 large cloves garlic, minced

1/4 cup green or Nicoise olives, pitted*

1/4 cup capers, drained

1/2 cup dry white wine

3/4 cup Sunsweet Pitted Prunes

2 tablespoons olive oil

Salt and pepper

3 pounds chicken pieces, skinned


Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

*To pit olives, hit each with a mallet. Olive will easily fall away from pit.