« Back to Recipe
I was driving in my car thinking of different recipes that my daughter and I could fix and this one just sort of came to me. I did go home and put it together just to see if it would work and to my suprise, by the time the pasta had cooked the meal was ready.
Start the water for the pasta and cook while preparing the sauce. Heat oil over medium high heat, brown the chicken in the oil and remove to a platter. Lower the heat and sautee the shallots and garlic till soft, but do not brown. Return the chicken to the pan with any juices. Return heat to medium and add cream. Add thyme and rosemary. Add the capers and olives. Stir to coat the chicken.
Drain the pasta and pour into a large bowl. Pour the chicken and cream over the pasta and serve.
If you wish, try shrimp or scallops. If chicken breasts are too dry for you, use boneless/skinless thighs. If you need to stretch this meal, add sliced baby portabella mushrooms and more cream.
This recipe was provided by Frank Danielczyk from Lockport.