Pollo Tuxedo

My daughter’s came up with the recipe name for this dish, which basically is a chicken in a tuxedo, so named for the bowties and black buttons (olives).  I was tossing ingredients around and came up with this dish which has somewhat of an Italian flair to it and serves well chilled as an antipasto or served warm as a meal.  This dish is just so aromatic, it smelt like a pizza parlor almost.

I started off by marinating the porous ingredients, the chicken and olives and tomatoes – allowing them to really absorb the vinegar blend and the moisture rejuvenates the dried spices well also.

If you are using canned sliced olives, might I suggest rinsing them well?  The liquid has a dingy grey colour that can stain the meat and since the flavour is in the olives more than their packing juice, a good soak in warm water and cold rinse helps remove that dinginess.


9 oz. boneless chicken breasts

1/2 cup sliced olives

1/2 cup vinaigrette (I used a pomegranate and red wine vinegar)

1 Tablespoon crushed oregano

1 teaspoon crushed thyme

1 teaspoon dried rosemary

1/2 teaspoon crushed basil

2 cloves garlic, pressed

2 Roma tomatoes, diced

1 bell pepper, diced

16 ounce bow tie pasta

2 Tablespoons extra virgin olive oil


  • Marinate chicken breasts, olives and tomatoes in spices and vinaigrette for two hours.
  • Slice chicken into half inch strips and add with tomatoes, olives and marinade to a skillet over low to medium heat.
  • Stir in bell pepper and olive oil.
  • Cook until chicken is done and remove from heat.
  • Boil pasta and drain.
  • Toss with chicken and juices and serve or chill for two hours to serve as an antipasto.
  • Sprinkle with cheese if desired.


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