Italian Chicken Pasta
June 8, 2023
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.
SERVINGS
4-6
PREP TIME
20 min
COOK TIME
10min
Ingredients
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2tablespoons olive oil
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1pound boneless skinless chicken breasts, cut into strips
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1/2teaspoon salt
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1/4teaspoon cracked pepper
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1small onion, cut into eighths
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16-ounce jar marinated artichoke hearts, undrained, coarsely chopped
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17-ounce jar roasted sweet peppers, undrained, coarsely chopped
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1/2cup pitted black olives
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1/2pound tri-color fusilli
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1/2cup freshly grated Parmesan cheese
Directions
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1
Heat oil in heavy skillet over medium heat.
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2
Season chicken with salt and pepper.
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3
Sauté chicken, onion and garlic over medium heat until chicken is cooked through (about 6 minutes), stirring occasionally. Drain.
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4
Stir in artichoke hearts, peppers and olives. Cook over medium-low heat until heated through (about 6 minutes).
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5
Meanwhile, cook pasta in boiling salted water according to package directions until almost tender; drain.
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6
Transfer pasta to heated serving platter. Toss in Parmesan cheese and chicken mixture. Serve immediately.