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Italian Chicken and Pasta

Colorful main dish.
Servings 5
Prep Time

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts cut into strips
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/2 cup pitted black olives
  • 1/2 pound tri-colored fusilli
  • 1/2 cup freshly grated Parmesan cheese

Instructions

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