ChickenblackolivesandlemonlinguineChicken with pasta, dark purple Kalamata olives, white wine, garlic, red pepper flakes to taste, fresh parsley, lemon juice and lemon zest is a fabulous last-minute, pull-together dinner for unexpected guests who drop by after a late afternoon autumn hike or stay for dinner after being invited for a drink. Preparation time is less than 30 minutes and most last-minute dinner guests are more than happy to participate in the kitchen. This serves four to six, depending on appetites.


  • 1 pound pasta of your choice (we prefer linguine, but spaghetti or angel hair pasta also work just fine)
  • Extra virgin olive oil
  • 4 or 5 garlic cloves, peeled and thinly sliced or chopped
  • Red pepper flakes
  • ½ cup white wine
  • 3 tablespoons fresh lemon juice
  • 3/4 cup chicken stock
  • 1 ½ cups leftover chicken or two fast-grilled chicken breasts, or 1 ten-ounce can of chicken, or 3 five-ounce cans if you want more protein (Hormel works)
  • Roast chicken pan juice or 1 small tub of Knorr homestyle chicken stock
  • Zest of one lemon
  • Fresh parsley (fresh lemons, parsley and Parmesan cheese are considered staples in our kitchen)
  • Salt and freshly ground pepper
  • Freshly grated Parmesan cheese

Bring large pot of water to boil for the pasta.

Gently sauté garlic in olive oil in small skillet until it just begins to turn gold.

Add red pepper flakes and white wine and let the alcohol burn off.

Add lemon juice, chicken stock, roast chicken pan juices, if available, or tub of Knorr stock, and reduce by approximately one-third.

Remove al dente cooked pasta from water with large tongs and place in serving bowl, or drain if that is your habit (save ½ cup of the cooking water if you drain).

Lightly drizzle pasta in serving bowl with extra virgin olive oil, add chicken sauce and a little of the pasta cooking water if necessary.

Add Kalamata olives, lemon zest, fresh chopped parsley and serve with freshly grated pepper and Parmesan.


Nutritional Information
Greek Kalamata olives are the Mediterranean olives with the most savory flavor. Three large Kalamata olives include 25 calories, so they are a great way to add lots of flavor without adding too many calories. One cup of cooked pasta includes around 220 calories, so a normal serving of this dish will be around 400 calories, including the heart-healthy olive oil and chicken used in this dish.

Ellen Troyer, with Sabrina Farmer and the Biosyntrx staff