A simple and quick recipe for Italian pasta filled with vibrant flavors that are given to her by sweet cherry tomatoes, olives, white wine stewed in chicken, and aromatic spices. AT The preparation uses whole chicken thighs without skin and bones. Their juicy and tender meat after cooking in sauce is chopped with forks on pieces and mixed with boiled fettuccine paste. Complement each serving of fragrant fresh parsley, olive oil and grated Parmesan and enjoy with a glass of white wine. one serving: (4 total) Calories 680, total fat 26 g, saturated fats, proteins 35 g, carbohydrates 72 g, fiber, cholesterol mg., натрий мг., сахар г. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr skinless bones of chicken thighs (3 – 4 pcs.)
- 1/4 Art. olive oil + extra to drizzle
- 1 small onion, chopped
- 3 cloves, minced garlic
- 0.5 tbsp. dry white wine
- 1/3 Art. pitted olives, coarsely chopped + 1 tbsp. l brine
- 1 sprig of rosemary
- 1 can (425 gr.) Canned cherry tomatoes
- 340 gr fettuccine pasta
- 1/4 Art. chopped parsley
- Grated Parmesan, for serving
Recipes with similar ingredients: fettuccine pasta, chicken thighs, white wine, olives, cherry tomatoes, olive pickle, rosemary
Recipe preparation:
- In a large saucepan, bring salted water to a boil. Sprinkle chicken with salt and black pepper. In another large pan on heat over medium heat olive oil. Add chicken and fry, turning over once, until it is browned, about 7 minutes. Slide the chicken on one side of the pan.
- On the other side of the pan add the onions and fry, stirring, until it is softer, about 2 minutes. Add the garlic, fry 30 seconds. Add wine, olive pickle and rosemary and fry, mixing everything together and scraping off sticky pieces from the bottom pots until almost all of the liquid has evaporated, about 1 minute. Add tomatoes, 0.5 tbsp. water and a pinch of salt. Bring to boil, reduce heat and simmer until chicken is ready and sauce will not thicken, 8-10 minutes. Remove and discard rosemary; chop the chicken with two forks.
- Meanwhile, put the pasta in boiling water and cook in according to the instructions on the packaging to al dente. Cast separately 1 tbsp. cooking liquid, drain the rest.
- Mix pasta, olives and 0.5 tbsp. cooking liquid with chopped chicken. Cook over medium heat, stirring until the paste will not be well covered with sauce, 1-2 minutes, if necessary adding more water to dilute the sauce. Salt, pepper and add parsley. Arrange the pasta in plates. Drizzle with olive oil and sprinkle with parmesan.
