Savor the Mediterranean: Fettuccine with Chicken and Kalamata Olives

Indulge in a culinary journey with this delightful fettuccine dish that marries succulent chicken, tangy kalamata olives, and a medley of fresh ingredients. This recipe promises a gourmet experience that's simple to prepare yet sophisticated in flavor. Perfect for a family dinner or an elegant evening with friends, it's a surefire way to impress and satisfy.

Equipment Needed:

• Large pot
• Medium skillet
• Cutting board
• Sharp knife
• Wooden spoon
• Colander
• Tongs
• Measuring cups and spoons

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup halved kalamata olives
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• Zest of 1 lemon
• Juice of 1/2 lemon

Instructions:

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Create the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
4. Enrich with Cream: Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently until it thickens slightly, about 3 minutes. Gradually add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
5. Combine the Elements: Return the chicken to the skillet. Add the kalamata olives, cherry tomatoes, and cooked fettuccine. Toss everything together gently, ensuring the pasta is well-coated with the creamy sauce. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
6. Finish with Freshness: Sprinkle in the chopped basil, lemon zest, and lemon juice. Toss gently to combine. Season with additional salt and pepper if needed.
7. Serve and Enjoy: Transfer the fettuccine to a serving platter or individual plates. Garnish with a few more basil leaves and a sprinkle of Parmesan cheese.

Side Dish Suggestions:

To complement this exquisite fettuccine with chicken and kalamata olives, consider serving a crisp Caesar salad or a vibrant Mediterranean cucumber and tomato salad. A side of warm, crusty garlic bread would also be an excellent addition, perfect for mopping up any leftover sauce.

Enjoy the process of creating this dish as much as the satisfaction of savoring it. The combination of creamy, tangy, and savory elements will make it a beloved staple in your culinary repertoire. Your family and guests will be eager for seconds, and you'll relish the smiles around the table. Bon appétit!