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pasta with chicken, peppers and olives

Recipe by
Pamela Rappaport
The Villages, FL

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!"

yield 3 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pasta with chicken, peppers and olives

  • 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
  • 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
  • optional - 6 canned artichoke hearts, chopped, 1 t capers

How To Make pasta with chicken, peppers and olives

  • 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.

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