Fettuccine with Chicken and Olives
Kosher salt
1 pound skinless, boneless chicken thighs (3 to 4)
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup pitted kalamata or Gaeta olives, roughly chopped, plus 1 tablespoon brine
1 sprig rosemary
1 15-ounce can cherry tomatoes
12 ounces fettuccine
1/4 cup chopped fresh parsley
Grated parmesan cheese, for topping
Instructions:
Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.
