pasta with chicken, peppers and olives
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!"
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
3 serving(s)
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 teaspoon sugar
- 1/2 teaspoon dried thyme
- - salt and pepper
- dash - italian seasonning
- dash - red pepper flakes, optional
- 1 tablespoon balsamic vinegar
- 2 - chicken breasts, cut into small bite size pieces
- 1/2 pound pasta such as penne or spaghetti
- 1 - 2 tablespoons olive oil, extra virgin
- optional - 6 canned artichoke hearts, chopped, 1 t capers
How To Make pasta with chicken, peppers and olives
-
Step 1Bring a pot of salted water to boil and add the pasta.
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Step 2Saute the chicken in a little olive oil until slightly browned. Remove.
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Step 3Add onion and garlic to the pan and saute until tender.
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Step 4Add everything else to the pot and bring to a simmer. Add the chicken back in.
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Step 5Drain pasta just before it is done. Reserve about 1/2 cup of the cooking water to use if the sauce is too dry.
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Step 6When 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.
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Step 7Serve immediately with parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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