Pasta with Chicken, Peppers and Olives

Pamela Rappaport

By
@Pamelalala

Chicken and pasta in a tomato sauce with peppers and calamata olives, what's not to like? All you need to serve with it is a fresh salad and some toasty bread.

This recipe happened one night when I was looking at some chicken breasts and wondering what to do with them. It was one of those spur of the moment recipes that made my husband say, "Write that one down!"


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Serves:

3

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1
small onion chopped
1
clove garlic minced
8-10
pepperoncini peppers sliced
12
calamata olives, chopped
1
large can diced tomatoes (28 oz?)
1 tsp
sugar
1/2 tsp
dried thyme
salt and pepper
dash
italian seasonning
dash
red pepper flakes, optional
1 Tbsp
balsamic vinegar
2
chicken breasts, cut into small bite size pieces
1/2 lb
pasta such as penne or spaghetti
1 - 2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
Bring a pot of salted water to boil and add the pasta.
2
Saute the chicken in a little olive oil until slightly browned. Remove.
3
Add onion and garlic to the pan and saute until tender.
4
Add everything else to the pot and bring to a simmer. Add the chicken back in.
5
Drain pasta just before it is done. Reserve about 1/2 cup of the cooking water to use if the sauce is too dry.
6
When the chicken is tender, add the pasta to the pot and cook it all together for 2 minutes. Stir in balsamic vinegar and remove from heat.
7
Serve immediately with parmesan cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy