Chicken, Olive and Tomato Pasta

    Chicken, Olive and Tomato Pasta


    55 people made this

    I made up this quick and easy chicken and tomato pasta dish for the nights when I'm too busy to cook anything more difficult. It's delicious and also good as leftovers the next day.

    Serves: 6 

    • 250g angel hair pasta
    • 1 tablespoon olive oil
    • 2 skinless, boneless chicken breast halves - chopped
    • 2 teaspoons mixed herbs
    • 185g sliced black olives
    • 250g sliced mushrooms
    • 2 (400g) tins diced tomatoes
    • 1 tablespoon freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
    2. Heat olive oil in a large frypan over medium high heat. Sprinkle chicken with herbs and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan and reduce heat to low. Stir in tomatoes, cover and simmer for 15 minutes.
    3. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese and serve.

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