D'Amico Black Olives Pesto Tuscany Style 130g

180g

Black olive pesto. Anti pasti for your italian meal. Simply use in pasta or as a bruschetta topping.

Shelf life: 18 months
Origin: Italy

Suggested recipe:

ONE PAN PASTA WITH CHICKEN, PESTO AND OLIVES

Ingredients

• 1 (22oz) package Grilled & Ready Chicken Breast Strips
• 1 (12oz) package of penne pasta
• 3 cups water
• 1.5 cups black olive & pesto sauce
• 1 cup green olives, pitted and roughly chopped
• 1 cup kalamata olives, pitted and roughly chopped
• 1 cup freshly grated Parmigiano Reggiano
• Salt and pepper to taste

Directions

1. In a large saute pan, over medium heat, heat the chicken strips until hot and defrosted. Reserve.
2. In that same pan, over medium high heat, add the penne and 3 cups of water. Make sure that the water covers the pasta. Season with salt and pepper to taste.
3. Cook for about 10 minutes, stirring occasionally, until most of the water is absorbed.
4. While the pasta is cooking, roughly chop the chicken strips into smaller pieces. (You can also shred it if you'd like!)
5. Once most of the water is absorber, add the pesto sauce to the skillet and toss with the penne. Cook until the desired pasta texture and sauce consistency. Remove from heat.
6. Add the chopped olives and the parmesan cheese and toss to combine.
7. Serve immediately.