Chicken Asiago With Olives

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon dry oregano leaves
• 1/2 teaspoon garlic salt
• 1/2 lb boneless skinless chicken breast, cut into cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1 bunch scallion, trimmed and chopped, whites and some green parts
• 1 cup sliced mushrooms
• 1 (14 ounce) jar favorite spaghetti sauce (i like emeril's)
• 1/2 cup sliced manzanilla pimento stuffed olive
• 8 ounces asiago cheese, grated
• 12 ounces wide egg noodles
• 1 teaspoon salt
• water
• 1 tablespoon extra virgin olive oil

Recipe

• 1 heat the oven to 350 degrees.
• 2 mix together the flour, pepper, oregano, garlic salt in a baggie.
• 3 cut the chicken into one bite chunks and toss them in the flour mix.
• 4 heat the two oils in a skillet and saute the vegetables.
• 5 remove them and add the chicken, lightly browning it.
• 6 drain the chicken on paper towels.
• 7 into a medium baking dish, pour half the spaghetti sauce, topping it with the chicken chunks, vegetables, olives then the rest of the sauce.
• 8 sprinkle on the cheese and put in the oven.
• 9 cook the egg noodles in water with salt according to package directions, then drain and toss with olive oil.
• 10 heat the chicken/cheese dish only until the cheese melts, about 20 minutes.
• 11 serve the chicken on beds of noodles with extra tomato sauce, if you like.