Yes, summer is over, but here in California we are lucky enough to be able to grill all year long. I love barbeque especially barbequed chicken, and this week’s recipe is a great way to use up those last couple of pieces that don’t get eaten. The combination of chicken and pasta isn’t as common as beef, pork, or lamb with pasta, but it works really well here—especially with the addition of the mustard sauce. You probably have many of the other ingredients for this recipe in your pantry already, so even though the name of the recipe sounds fancy, it can easily become part of your weekday dinners.
Photo by: Lucy Alexander
A couple of things to keep in mind when you are cooking this dish. I like to use fusilli, chiocciole or penne pasta because the shape of the pasta catches the sauce and so in each bite you get all the different textures and flavors. Secondly, when you add the mustard to the broth, turn the heat down a bit, stirring every so often so that the mustard doesn’t curdle. Lastly, you can substitute leftover roast chicken or even rotisserie chicken, but leftover barbeque chicken is my favorite.
Chicken and Olive with Pasta in Mustard Sauce
Adapted from The All Seasons Cafe
1 ½ -2 cups of diced cooked chicken
¼ cup olive oil
4 tablespoons of quartered greek olives
2 tablespoons of diced sun-dried tomatoes
¼ of a red onion diced( about ¼ cup)
2 cloves of garlic minced
2 tablespoons of dijon mustard
3 cups chicken broth
1 lb cooked tubular pasta (see above)
Salt and pepper to taste
Photo by: Lucy Alexander
Photo by: Lucy Alexander
Pour the olive oil into a large sauté pan over medium heat. Add red onion and garlic, turn heat down, and cover. Steam for 10 minutes or until soft, and watch that it doesn’t burn. Turn heat up slightly and add the olives, tomatoes; cook for a minute until fragrant, then add the mustard and chicken stir to mix. Cook another minute or two and add broth. Cover and cook over medium heat for 15 minutes, taste and add salt and pepper if needed, add pasta, and combine. Turn off heat and let sit covered for 5 minutes. Serve with a sprinkling of grated parmesan cheese over the top.
Written by: Claudia Alexander
Photo by: Lucy Alexander