Chicken Marbella Pasta

So, this is new.

As in, I've never even heard of this before.

Not never.

Not only that, but reading the directions, I was... not impressed.  Prunes in my sketti?  I don't think so.  That's like chocolate in my sketti.  Or, something equally weird in my sketti.

So, I was going to completely step over this recipe and move onto something familiar.  But, then I had to do that thing I always do where I think about things like "carpe diem" and "YOLO" and all those other really dumb and overused phrases that guilt you into trying things you really don't want to try.

Since I've started this food adventure, I've put apples in my grilled cheese.  Oh, and cheddar in my apple pie.  I've put pears on my pizza.  I'm pretty much a fruity rebel.  And, yes, "fruity rebel" sounds like a play on Fruity Pebbles and I meant it that way.  This is why nobody thinks I'm funny.

People surely have not let me down so far, so I made this pasta on the good faith of those out there who have supplied me with recipes in the past.  And despite my hesitation with prunes, I actually really liked this dish.  The taste is... unusual.  But, super good.  Probably because I've got an issue with both prunes and green olives, but somehow I was surprised to find that I enjoyed it anyway.

That's probably the vaguest critique of a recipe you've ever gotten, but I can't really describe it any better than that.  Despite ingredients I don't really like, I somehow liked this and would make it again.

Now it's your turn to try it and see for yourself!




Chicken Marbella Pasta
(adapted from The Silver Palate Cookbook via Cooks Illustrated)

1 lb. chicken breasts, cubed
1 lb. pasta
2 tbsp minced garlic
2 tbsp  olive oil
Salt & Pepper to taste
1/2 cup chicken broth
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup pitted prunes, sliced
1/2 cup green olives, sliced
1/4 cup capers, with juice
3 bay leaves
1 tbsp Italian seasoning
1 tbsp dried parsley


Preheat oven 350F.

Cook pasta.  Drain.

Season chicken on a baking sheet with olive oil, garlic, salt and pepper.  Roast in oven for 1 hour.

In a saucepan, combine the rest of the ingredients.  Bring to a boil, then reduce to simmer.  Cook for 20 minutes or until sauce thickens.

Remove bay leaves from sauce.  Top pasta with chicken and pour sauce over the top.