Fettuccine with Chicken, Olives, and Roasted Garlic

By á-2053

Ingredients

• 1 head garlic
• 1/2 cup olive oil
• 3/4 lb. fettuccine
• 1/4 lb. green beans, cut into 1/2 inch lengths
• 1 lb. boneless, skinless chicken breasts
• salt
• freshly ground black pepper
• 1/2 lb. tomatoes, about 3, seeded and chopped (3 cups)
• 6 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh flat parsley
• 14 black olives, pitted and halved

Preparation

Step 1

Heat oven to 325. Separate the garlic cloves, but do not peel them. Place in a small, deep baking dish and cover with oil. Cover with lid or aluminum foil, and roast in the oven until garlic cloves are soft, but not mushy, about 30 to 40 minutes. Drain the garlic, reserving the oil. Let cool slightly and peel. In boiling, salted water cook the green beans until tender, about 7 minutes. Drain. In a medium frying pan, heat one Tbs. of the garlic oil over moderately high heat. Season the chicken breasts with 1/8 tsp. salt and a pinch of pepper, and add to the pan. Cook the chicken until brown, about 3 minutes. Turn, cover, and cook over moderate heat until just done, about 5 minutes longer. Remove and let rest five minutes, then cut into slices.
In a large bowl, combine the tomatoes, basil, parsley, green beans, garlic, 1 tsp. salt, 1/4 tsp. pepper. Add 3 Tbs. of the garlic oil, the chicken, olives and toss. Cook the fettuccine in boiling, salted water until just done, about 12 minutes. Drain