Olive Tapenade

  • Yield 6 servings
  • Prep 20 mins
  • Cook 75 mins

Ingredients

6 ounces can of black, pitted olives, drained
12 ounces can of artichoke hearts, drained and quartered
16 ounces jar of roasted peppers, drained and sliced
12 ounces package of fresh mushrooms, sliced
2 pounds chicken thighs, skinless, boneless
3 cloves garlic, crushed
1 pinch red pepper flakes (more or less as desired)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 cup olive oil
12 ounces penne pasta, cooked as directed
1/4 cup parmesan cheese, grated

Instructions

  1. Preheat oven to 350F.
  2. Place olives, chicken, roasted peppers, artichoke hearts, mushrooms, olive oil, salt, pepper, garlic and crushed red pepper in large bowl and mix till all is evenly coated.  Place all in 9×13 inch baking dish and cover with tin foil.  Bake for 45 minutes.  Uncover and bake an additional 30 minutes.  While baking chicken, prepare penne pasta as directed on package.
  3. Remove chicken from oven and combine with drained penne pasta.  Sprinkle with parmesan cheese and serve immediately.

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