Olive Tapenade

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


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


  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.