Pantry Pasta

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So I was trying to figure out what to make for dinner the other night.  I didn't have much in the fridge or pantry.  The only veggies I had were left over from the night before, and I didn't feel like making a trip to the store. I stumbled across Pioneer Woman's Pantry Pasta recipe, and it was perfect.  Delicious and it saved me a trip to the store! I made little tweaks here and there, but for the original recipe, go here.

  • 2 Tablespoons Olive Oil
  • 1/2 whole Red Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can Diced Tomatoes With Juice
  • 1/3 cup manzanilla Olives, Pitted And Roughly Chopped
  • 1/3 cup White Wine
  • 1 Tablespoon Olive Oil
  • 1/2 pound Linguine, Cooked Al Dente And Drained
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • dash of pepper
  • shredded chicken
  • 1 cup of chopped squash and zucchini 


Heat medium skillet over medium-low heat. Add olive oil. When warm, add diced onion and stir. Cook slowly for five minutes, stirring occasionally. 

 Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. 

Add chopped olives. Stir and cook for a minute or two. Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally. Chop up chicken and veggies and add to sauce.

Add chicken broth and seasonings.  Give it a good stir. 

Toss cooked linguine in olive oil and arrange on a platter. Spoon sauce over the pasta serve immediately. You can add cheese on top, if you'd like :]

This was a very light dish, and left overs were scrumptious!

-Saleena :]

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