Full of artichokes and olives, this Artichoke and Olive Bruschetta Chicken comes together quickly and tastes delicious. It will quickly be a family favorite.
Yup! I was busy in the kitchen cause it was doing this outside:
Of course, it’s all but gone now. So it’s kind of pointless. LOL
Usually I clean on days off, but for some reason I felt like being a sloth and catching up on blog stuff. I usually have a few scheduled posts to submit, but don’t at the moment cause we were out most of the weekend. Consequently, I didn’t play in the kitchen all that much.
*checks schedule* When’s the next Federal holiday? I do need to clean and I don’t really feel like doing it on the weekends…cause I’m being selfish and either want to play in the kitchen or want to hike. Is that so wrong? I mean, we’re gonna move in a month or so. So…I kind of don’t really want to clean cause it’s just gonna be a whole big mess in a few anyway.
But I know there are TONS that need cleaning, especially dusting. OMG the amount of dust this apartment has it’s INSAGN! I know…I hear ya. You’re saying it. Get off my lazy arse and just clean already. *sigh* *checks calendar again* Grrr none this month. Oh well…
I honestly had envisioned this to look much differently. It’s like a series of wrongs that made a pseudo right? If that makes sense? It tastes good, it’s just not purdy cause…well…here’s what happened.
- I ground the artichoke hearts and olives too fine.
I was going to then stuff the chicken breasts, but they were butchered…and I mean not in a good way butchered. See?
The “sauce” didn’t turn out the way I had hoped.
I forgot that I was going to go a different route with the sauce.
It was a series of things that went wrong and I did wrong that lead to this disaster that tasted good. That’s the first thing S said to me, “This tastes good!” I mean, it was only the ONE sauce that was so horrible it couldn’t be eaten, but everything else has been edible. *shrugs*
So, here goes… I took one 10 oz jar of artichoke hearts, 1/3 cup green olives and 1/3 cup black olives and chopped them. Mince 4 cloves to garlic and add to olive mixture. Next time I will coarsely chop these OR stuff breasts that aren’t so massacred with the mixture:
I cut 1 pound of chicken breasts into bite sized pieces:
WITH an audience… *snort* I browned those in a pan. I deglazed the pan with 1/2 cup of dry white wine. At this point, I added the artichokes and olives along with 2 cups of chopped, fresh tomatoes. Then added 1 cup of fat free evaporated skim milk and SIMMERED ON LOW! This is key because if this stuff boils, it’s going to curdle.
I took 1/2 cup of fat free cottage cheese and processed it until smooth. And I mean…SMOOTH. I’m going to experiment more with this method again, soon. It’s intriguing me….shinies… *giggle* I added the cottage cheese mixture to the chicken mixture and stirred until it was well blended. Then I tossed in about 1/2 cup of grated Parmesan and allowed that melt.
I boiled some farfalle while the chicken was cooking and as soon as it was finished, I tossed it with the chicken mixture. So, like I said, it’s not pretty, but it was tasty. I wouldn’t exactly use my mini processor to chop the veggies next time. I would chop them by hand, but for some reason, I just thought I could pull it off.
It was tasty. I will probably make this again and update the pictures.
Speaking of which…for those of you on a budget and can’t afford a light box to photograph your efforts, try this approach to even-ish soft lighting. I learned this trick from my nature photography instructor in college. Yes folks, I have a BFA in applied photography. I just haven’t actually APPLIED it yet. *snort*
- 8 ounces farfalle or other pasta
- 1 pound chicken breasts, boneless, skinless
- 1/2 cup dry white wine
- 10 ounces marinated artichokes in water, chopped
- 1/3 cup black olives, pitted, drained and chopped
- 1/3 cup green olives, pitted, drained and chopped
- 4 cloves garlic, minced
- 2 cups tomatoes, seeded and chopped
- 1 cup fat free fat free evaporated skim milk
- 1/2 cup cottage cheese, processed until smooth
- 1/2 cup parmesan cheese, grated
- Cook pasta according to package directions omitting salt and oil.
- Coarsely the artichokes and olives and place in a mixing bowl. Mince garlic and add to olive mixture stirring well to combine. Seed and chop tomatoes and add to love mixture.
- Cut chicken into bite sized pieces and brown in a nonstick skillet over medium-high heat.
- Deglaze pan with 1/2 cup of dry white wine scraping bottom of pan to release browned bits.
- Simmer until the wine has evaporated by half.
- Add the olive mixture to the pan and simmer for 5 minutes or until the tomatoes are soft and have released their juices.
- Add the evaporated skim milk and turn pan to lowest setting. Simmer, making sure not to boil the milk, for 5 minutes.
- Add the processed cottage cheese and parmesan cheese, stirring with a whisk until well combined.
- Simmer an additional 5 to 10 minutes or until the cottage cheese has heated through and parmesan is melted.
- Toss with the pasta and serve immediately.