Italian Chicken with MARIO OLIVES
Italian Chicken with MARIO OLIVES
In a large skillet, heat 1 tablespoon olive oil over medium-heat and add chicken; cook for 4-5 minutes on each side or until chicken is tender and no longer pink. Remove and keep warm. For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir, 2 minutes. Add tomatoes, MARIO DELI-STYLE OLIVES, MARIO CAPERS, salt, and pepper to skillet. Bring to boil then reduce heat. Simmer, covered, for 3 minutes. Stir wine & Cornstarch; add to skillet. Cook until thick; pour over chicken.
Bow-Tie Pasta with Tuna & MARIO Olives
Bow-Tie Pasta with Tuna & MARIO Olives
Heat oil in large pot over medium-low heat. Add garlic, onion, tomatoes and MARIO CAPERS; cook over medium heat for 10 minutes or until tomatoes release juces and mixture thickens. Add can of MARIO MEDIUM PITTED BLACK OLIVES and tuna and reduce heat to medium-low for 5 minutes. Toss cooked pasta with olive oil. Add remaining ingredients and toss gently to coat. Serves 4.
Chicken Avocado Wrap
Top tortillas evenly with lettuce, chicken, Mario Tomato Bruschetta, avocado and onion. Mix barbeque sauce and dressing; drizzle evenly over tortillas. Roll up tortilla and secure with a toothpick. Serve immediately with chips or side of your choice.
Olive Chicken Spirals
In a large mixing bowl, beat cream cheese until smooth, adding mayo. Fold in chilies, olives, pimientos, chopped deli chicken, bacon bits and chili powder. Spread one side of each tortilla with mixture and roll up tightly. Wrap in plastic wrap and refrigerate for one hour. Remove plastic wrap and cut into bite size pieces. Serve with picante sauce if desired.
