It's always kind of embarrassing to be reading a book that has the Oprah's Book Club logo stamped on it, but in all honesty, she does have some pretty good books in her collection. So, that is why, with only minor hesitation, I decided to try this recipe from Oprah.com though the recipe was actually created by Cat Cora. I found it when I was searching for recipes that had both chicken and olives. I have weird cravings.
So, this was really good! It wasn't exactly creamy, at all. Maybe because I used skim milk, and not whole, but I don't even see how whole milk by itself would make this recipe creamy. I was tempted to add some butter to make it really creamy, but I've been over doing it on the butter lately, so a mild "cream" it was.
Ingredients
3 tablespoons olive oil
1 pound chicken (cutlets/breasts) , cut into 1/2-inch slices
2 -3 cloves minced garlic
1 pound whole wheat penne pasta
2 heads broccoli, cut into florets and roasted (or you can use steamed or frozen broccoli)
1/4 - 1/2 cup kalamata olives
1/4 cup milk
1 tsp. red chili flakes (optional)
1 tsp. dried Italian herb seasoning
Salt and pepper to taste
1. Bring a large pot of water to boil and cook pasta according to directions.
2. In a large sauté/ frying pan, cook the chicken in olive oil over medium heat until the pieces begin to brown. Toss in the garlic and cook for about another 2 minutes.
3. Add the roasted broccoli and sauté for another 3-4 minutes.
4. When the pasta is finished, add it to the pan and mix everything together. Add the olives and sauté for 1 more minute, then add the milk, red pepper flakes, Italian seasoning, salt and pepper, and mix.
Meanwhile, Keeper's tries on my black flats:
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