You are here: Home » Recipes » Olive Tapenade Olive Tapenade Recipe by pisbell Yield 6 servings Prep 20 mins Cook 75 mins PrintEmail Ingredients 6 ounces can of black, pitted olives, drained12 ounces can of artichoke hearts, drained and quartered16 ounces jar of roasted peppers, drained and sliced12 ounces package of fresh mushrooms, sliced2 pounds chicken thighs, skinless, boneless3 cloves garlic, crushed1 pinch red pepper flakes (more or less as desired)1 teaspoon kosher salt1 teaspoon fresh ground black pepper1/4 cup olive oil12 ounces penne pasta, cooked as directed1/4 cup parmesan cheese, grated Instructions Preheat oven to 350F. 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. Remove chicken from oven and combine with drained penne pasta. Sprinkle with parmesan cheese and serve immediately.