Prep 5 mins
Cook 35 mins
This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried.
- 1 boneless skinless chicken breast
- 1⁄2 cup finely sliced onion
- 1⁄2 cup diced Spanish salad olives
- 1 cup dry pasta (I like rotini)
- 1 (12 ounce) canwarm beer
- salt and pepper
- Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
- Add warm beer and poach the chicken uncovered for 15 minutes.
- Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
- After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
- Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
- Cook mixture for another 2 minutes, and serve.
- Salt and pepper to taste.
The chicken was pretty good, seared then poached in beer, but overall the dish was fairly bland.
I don't know if it was because of the beer I had on-hand (probably, it was someone else's leftovers they didn't take home), but this just didn't do it for me. However, it was easy, and fast, and I could see the potential, so I'll try it again later with better beer.
This is great and so easy! I liked the combination of tastes. Bitter beer and fresh olives. The only change I made was to add a little bit of cream cheese. This is a keeper.