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Mediterranean Chicken and Pasta
Ingredients
Mediterranean Chicken and Pasta
  • 12 ounces dry pasta
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried rosemary, crumbled
  • 3 large cloves garlic, minced
  • 1/4 cup green or Nicoise olives, pitted*
  • 1/4 cup capers, drained
  • 1/2 cup dry white wine
  • 3/4 cup Sunsweet Pitted Prunes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 pounds chicken pieces, skinned
Instructions

Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

*To pit olives, hit each with a mallet. Olive will easily fall away from pit.

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