Spaghetti with chicken and olives in wine sauce
2 servings
60 minutes
Spaghetti with chicken and olives in wine sauce is an exquisite dish of Italian cuisine that combines rich flavors and aromas. The recipe's origins trace back to traditional Italian trattorias where pasta is complemented by rich sauces and tender meat. White wine adds a slight acidity and sophistication to the sauce, while the combination of sweet peppers, garlic, and spicy chili creates a harmony of spicy and fresh notes. Olives contribute a salty depth, and parsley refreshes the dish. This meal not only warms and delights the taste buds but also becomes an ideal choice for a Mediterranean-style dinner accompanied by a glass of white wine and an atmosphere of casual enjoyment.
1
Fry the chicken fillet in olive/sunflower oil on medium heat on both sides until golden brown (season with salt and pepper beforehand). While frying, spoon the oil over the fillet to ensure even cooking.
- Chicken breast: 250 g
- Garlic: 4 cloves
- Chili pepper: 1 g
- Orange bell pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
- Onion: 1 piece
2
Cut the chicken into medium-sized pieces and stew it in broth. When it evaporates a bit, add wine. Glaze the chicken.
- Chicken breast: 250 g
- Chicken broth: 100 ml
- White wine: 100 ml
3
While the alcohol evaporates, chop the chili pepper and lightly crush the garlic cloves. Sauté them in oil.
- Chili pepper: 1 g
- Garlic: 4 cloves
4
Add sweet pepper cut into strips to the garlic, quickly fry everything over high heat. Then add butter and the remaining sauce from the chicken. Mix everything and fry for 5-7 minutes over medium heat.
- Orange bell pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
5
Boil the spaghetti.
- Spaghetti: to taste
6
Mix the pasta with vegetables and add olives and parsley, cover with a lid and let it sit for a while.
- Pitted olives: 100 g
- Parsley: 0.5 bunch
7
Place sliced chicken on top of the pasta when serving.
- Chicken breast: 250 g