Ingredients
Method
- The chicken will take about 15 minutes to cook. Time the pasta to finish cooking at the same time.
- Bring a pot of water to a boil for the pasta, add a little salt, and cook the pasta according to the package directions until al dente. While the water is boiling, start the magic in the pan.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Throw in the sliced onion and sauté, stirring, until it starts to soften and turn a light golden color – about 3-4 minutes.
- Add the chopped garlic and sauté for another minute, until the aroma fills the kitchen. When the onion really starts to brown, throw in the diced chicken and sauté, stirring, until they brown nicely on the outside – about 5-6 minutes.
- Season with salt, black pepper, a pinch of mixed herbs, a pinch of paprika, and a pinch of cumin. Mix well so that all the chicken gets this love.
- Add the halved cherry tomatoes and sprinkle with another pinch of salt. Continue to stir-fry until the tomatoes soften and begin to release their liquid – this takes about 3-4 minutes. A light sauce is forming in the pan.
- Taste and adjust seasoning if necessary. Then comes the moment for the secret spice: throw in 8-10 pitted Kalamata olives and 2-3 chopped sun-dried tomatoes (if you have them). You don’t need much, but the umami they add just takes the dish to the skies. If the tomatoes are preserved in olive oil, now is the time to add them. If they are just sun-dried, add them at the beginning of cooking so that they soften.
- Drain the prepared pasta and add it to the pan. Mix everything together for a minute or two over the heat, so that all the flavors are absorbed. Sprinkle with parsley if you want a little color, and that’s it – ready!
Nutrition
Notes
If your cherry tomatoes aren't very sweet, add a pinch of sugar while they're in the pan – it really brings out the flavor. And if you have any of this sauce left over, save it – it's amazing on toast the next day.