This easy to make midweek dinner is sure to be a hit with the family. It’s delicious, comforting, and really hits the spot thanks to Pearls Specialties Castelvetrano olives!
Credit Chef Joe
Ingredients
1lbs boneless skinless chicken thighs
1tsp garlic powder
1tsp smoked paprika
1tsp ground fennel seed
1tsp each thyme & rosemary
1tb olive oil
2tb butter
1tb minced shallot (optional)
1tb roasted garlic (optional)
1-2qt chicken broth
1 jar Pearls Specialties Castelvetrano Olives
1/2c grated parmesan cheese
1/4c heavy cream
1lbs small dried pasta (pastina)
Cooking Instructions
1. Season the Chicken
In a bowl, combine the diced chicken thighs with garlic powder, smoked paprika, ground fennel seed, thyme, and rosemary. Toss to evenly coat the chicken with the spices.
2. Cook the Chicken
In a large sauté pan or deep skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook until it is browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
3. Sauté Aromatics
In the same pan, add the pastina and butter, begin to toast, scraping up and chicken bits from the bottom of the pan.
Add the minced shallot (if using) and roasted garlic. Sauté until fragrant and softened, about 2-3 minutes.
4. Cook the Pastina Risotto-Style
Add the chicken broth to the pan. Stir frequently, allowing the broth to be absorbed before adding more. Continue this process until the pastina is tender and has a creamy consistency. This should take about 10-15 minutes. You may need to add additional broth or water. all the broth.
5. Finish with Chicken, Olives, and Cheese
Once the pastina is fully cooked, stir in the cooked chicken, cream, Castelvetrano olives, and grated parmesan cheese. Mix until everything is well combined and heated through. Taste and adjust seasoning if needed.
6. Serve
Serve the pastina immediately, garnished with extra parmesan cheese or fresh herbs if desired.
