Name: Fettuccine with Chicken and Olives
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 pound skinless, boneless chicken thighs (3 to 4); Freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 small onion, chopped; 3 cloves garlic, minced; 1/2 cup dry white wine; 1/3 cup pitted kalamata or Gaeta olives, roughly chopped, plus 1 tablespoon brine; 1 sprig rosemary; 1 15-ounce can cherry tomatoes; 12 ounces fettuccine; 1/4 cup chopped fresh parsley; Grated parmesan cheese, for topping

Directions

Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

Photograph by Ralph Smith

Fettuccine with Chicken and Olives

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