Rancher's Pasta

This simple recipe is my version of several similar recipes.  A local Italian restaurant serves a similar dish and I liked it so much, I tried to copy it as best I could.  I' have also heard it called "ranchero" pasta.  In any case, it's one of my favorites.  I love most any kind of pasta dish, especially if it's light, contains olive oil, chicken, black olives, sun-dried tomatoes and lots of garlic.  Hey, that's what I have here!  This is a great recipe for entertaining guests.

• 2 boneless skinless chicken breasts (sliced into medium sized strips, across the bias)
• 3 ounces of sun-dried tomatoes
• 8 ounces of fettuccine pasta
• ½ cup of extra virgin olive oil (more or less)
• 2 cloves fresh garlic (minced)
• 1 4oz can of sliced pitted black olives 
• ½ - 1tsp dried oregano (or 2 Tbsp of freshly chopped oregano)
• salt and cracked black pepper to taste (about ½ tsp each)
• 6-8ozs freshly grated Parmesan cheese

Soften the sun-dried tomatoes in boiling water for a few minutes.  Drain and slice into thin strips.  Cook pasta according to package directions.  Add a little olive oil to the cooking water to prevent your pasta from sticking together.  While the pasta is cooking, sauté the chicken pieces in a little olive oil with garlic, salt and pepper. Brown the chicken on both sides;   then add the olives, tomatoes and oregano. 

Drain fettuccine well and place it in a large warm pasta bowl.  Add chicken and other remaining ingredients.  Drizzle the ½ cup of olive oil over all.  Top with freshly grated Parmesan cheese and serve.  Since olive oil is a "good" cooking oil, I can use it generously with this and many other pasta dishes.  You could always add fresh basil or rosemary to this if you prefer, along with the oregano.  My recipe for success is "keep adjusting until you get it right!".  Enjoy!

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