OLIVE CAPER CHICKEN PASTA

Last week I was playing around with some ingredients and an idea I had. A combination of a recipe I found in a magazine and a dish I had years ago at an Italian restaurant in New York's Little Italy.

This was the final result and it was so yummy, I just had to share!

As a side note:

If you haven't cooked with capers, I beg you to try them. Capers are the buds from the Caper Bush. They are usually pickled and have a salty, vinegary, tangy flavor. They bring a little burst of flavor to Italian and Mediterranean dishes. You can find them in most grocery stores. Sometimes they are in the condiment isle, or by the olives, or specialty section. I can even get them at Walmart. If for some reason you have a hard time tracking them down, just ask a grocery store employee to direct you.

OLIVE CAPER CHICKEN PASTA
(Mindi Original)

¼ C. olive oil
2 T. shallots; minced
2 large boneless, skinless chicken breasts; cubed
Salt & Pepper
1 C. black olives; chopped
½ C. capers
2 C. or 1 pkg. grape tomatoes halved (or use diced fresh tomatoes from the garden)
2 T. lemon juice
½ C. cream
½ lb. pasta; cooked aldente
2-3 T. fresh parsley

1. In a large skillet heat the olive oil over medium-high heat. Add the shallots and chicken. Season with salt and pepper. Cook until the shallots are caramelized and the chicken begins to brown.
2. Add the olives, capers and tomatoes. Cook until the tomatoes start to break down slightly, about 2-4 minutes.
3. Add the lemon juice, stir to combine.
4. Add the cream, stir just enough to incorporate.
5. Toss in the pasta and parsley.
6. Serve immediately.
7. Serves 4 adults.

*This dish would be just as delicious without the chicken, for all you vegetarians out there.