Basque-Style Chicken & Pasta

(12 Ratings)
Recipe Yield: 4 Servings


  • 1 pound boneless, skinless chicken thighs or pork tenderloin, cut into 3/4-inch chunks
  • 1 teaspoon dried thyme or marjoram
  • 2 tablespoons margarine or olive oil
  • 2 cloves garlic, minced
  • 2/3 cup milk
  • 1 (5.1-ounce) package PASTA RONIĀ® Angel Hair Pasta with Parmesan Cheese
  • 1/2 cup (1-1/2 ounces) diced salami or pepperoni
  • 1/3 cup pimento-stuffed olives, halved

Preparation Steps

  1. Toss chicken with thyme. In large skillet over medium-high heat, melt margarine. Add chicken and garlic; cook 5 minutes or until chicken is no longer pink inside.
  2. Add 1-1/3 cups water and milk; bring to a boil. Slowly stir in pasta, Special Seasonings, salami and olives; reduce heat to medium. Gently boil uncovered, 4 to 5 minutes until pasta is tender, stirring occasionally. Let stand 5 minutes before serving.