Chicken Asiago With Olives

Submitted by CookinCowgirl

"This is a variation of a recipe I found on VirtualCities, which originally called for Mozzarella cheese. Asiago is simply tastier. This is an elegant dish that is nice for company. I serve it with grilled zucchini and peppers and garlic bread."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 teaspoon dry oregano leaves
• 1⁄2 teaspoon garlic salt
• 1⁄2 lb boneless skinless chicken breast, cut into cubes
• 1⁄4 cup extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1 bunch scallion, trimmed and chopped, whites and some green parts
• 1 cup sliced mushrooms
• 1 (14 ounce) jar favorite spaghetti sauce (I like Emeril's)
• 1⁄2 cup sliced manzanilla pimento stuffed olive
• 8 ounces asiago cheese, grated
• 12 ounces wide egg noodles
• 1 teaspoon salt
• water
• 1 tablespoon extra virgin olive oil

directions

1. Heat the oven to 350 degrees.
2. Mix together the flour, pepper, oregano, garlic salt in a baggie.
3. Cut the chicken into one bite chunks and toss them in the flour mix.
4. Heat the two oils in a skillet and saute the vegetables.
5. Remove them and add the chicken, lightly browning it.
6. Drain the chicken on paper towels.
7. Into a medium baking dish, pour half the spaghetti sauce, topping it with the chicken chunks, vegetables, olives then the rest of the sauce.
8. Sprinkle on the cheese and put in the oven.
9. Cook the egg noodles in water with salt according to package directions, then drain and toss with olive oil.
10. Heat the chicken/cheese dish only until the cheese melts, about 20 minutes.
11. Serve the chicken on beds of noodles with extra tomato sauce, if you like.

Reviews

[*Parsley*]

Wonderful chicken dish! I totally agree with you about using asiagio instead of mozarella.... the asagio it makes it very tasty. Loved it. Thanx for sharing.