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Chicken Olive Pasta
Easy chicken pasta with black and green olives in garlic sauce with sun dried tomatoes.
Course
Entree
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
14
minutes
minutes
Servings
4
Calories
383
kcal
Author
Robin Gagnon
Ingredients
½
pound
pasta
dry, cooked al dente
⅔
lb
chicken breast
1
tbs
olive oil
1
clove
garlic
1
teaspoon
red pepper flakes
4-5
sprigs of fresh thyme
¼
cup
black olives
¼
cup
green olives
½
cup
chicken stock
¼
cup
sun-dried tomatoes
dry packed*
Instructions
Slice chicken 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. Saute 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 pasta, toss, then add rest of ingredients back to pan and toss again.
Serve with plenty of grated Parmesan cheese.
Notes
*you can use use oil packed sun-dried tomatoes, I , rather than with stock would add them with the olives though
Nutrition
Calories:
383
kcal
|
Carbohydrates:
48
g
|
Protein:
25
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
421
mg
|
Potassium:
683
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
295
IU
|
Vitamin C:
3.9
mg
|
Calcium:
32
mg
|
Iron:
1.8
mg