Dirty Martini Chicken Pasta

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6 

Delicious pasta in a savory garlicky olive and brine cream sauce with chicken tenders. The cocktail called, and this delightful pasta dish answered perfectly. I cut the olives because mine were colossal and too salty to leave whole. I’ve used garlic stuffed as well as blue cheese stuffed. This pasta is great as a vegetarian dish as well, just omit the onion and chicken. Completely inspired by Emma Bice at Our Countertop https://www.instagram.com/p/C23A8XvP-7S/?hl=en 

1 onion, diced

1 lb chicken tenders

2 Tbsp butter

2 Tbsp olive oil

7 cloves garlic, minced

1 cup green olives, sliced in half or thirds if colossal

2 Tbsp green olive brine

½ cup vodka

1 cup heavy cream

1 cup parmesan cheese, grated

16 oz angel hair or favorite pasta, cooked per package and drained

½ cup pasta water

Salt and pepper, to taste

2 green onions, chopped

2 Tbsp parsley, chopped

In a large skillet, stir onion and chicken tenders in the butter and olive oil over medium heat until the onion is translucent and the chicken is nearly cooked through. Add in the garlic, sliced olives, and vodka. Cook for 2 minutes. Stir in the heavy cream, parmesan cheese, cooked pasta, and ½ cup of pasta water, stirring for a couple of minutes. Season with salt and pepper, add green onions, and parsley, and an extra grating of parmesan cheese for plating.