Chicken Olive Pasta

4.80 from 5 votes

Easy chicken pasta with black and green olives in garlic sauce with sun dried tomatoes.

Course Entree

Cuisine Italian, Mediterranean

Keyword chicken olive pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 383kcal

Author Robin Gagnon

½ pound dry pasta , cooked al dente (while spaghetti is shown any shape of pasta works)
⅔ lb chicken breast
1 tbs olive oil
1 clove garlic
1 teaspoon red pepper flakes
4-5 sprigs fresh thyme if all you have is dried use a couple pinches
¼ cup black olives canned or jarred, sliced or whole
¼ cup green olives canned or jarred, sliced or whole
½ cup chicken stock
¼ cup sun-dried tomatoes dry packed*

Slice chicken breast meat into bit sized pieces, and mince the garlic.
Put oil in non-stick skillet over med-high heat, once hot add garlic, red pepper and thyme.
Once garlic is soft, add the chicken. Sauté until cooked through.
Chop and add the olives. Mix, then remove to bowl and set aside.
Chop the sun-dried tomatoes and put in pan and add stock. Boil rapidly, while stirring until stock is reduced by half.
Add cooked pasta, toss, then add rest of ingredients back to pan and toss again.
Serve with plenty of grated Parmesan cheese and a sprinkle of sliced fresh basil if you like.

*you can use use oil packed sun-dried tomatoes, rather than with stock would add them with the olives though.