5 years ago

Italian Chicken Pasta

With a colorful medley of artichokes, peppers and olives, this easy pasta is delicious for dinner and wonderful eaten cold for lunch the next day.

4-6 servings
Preparation time: 30 minutes

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into strips
½ teaspoon salt
¼ teaspoon cracked pepper
1 small onion, cut into eighths
1 teaspoon minced garlic
1 (6-ounce) jar marinated artichoke hearts, undrained, coarsely chopped
1 (7-ounce) jar roasted sweet peppers, undrained, coarsely chopped
½ cup pitted black olives
½ pound tri-colored fusilli
½ cup freshly grated Parmesan cheese


  1. Heat oil in heavy skillet over medium heat. 
  2. Season chicken with salt and pepper. 
  3. Sauté chicken, onion and garlic over medium heat until chicken is cooked through (about 6 minutes), stirring occasionally. Drain. 
  4. Stir in artichoke hearts, peppers and olives. Cook over medium-low heat until heated through (about 6 minutes). 
  5. Meanwhile, cook pasta in boiling salted water according to package directions until almost tender; drain. 
  6. Transfer pasta to heated serving platter. Toss in Parmesan cheese and chicken mixture. Serve immediately.