Italian Chicken Pasta

By Lunds & Byerlys

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

  • 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
    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-color fusilli
  • 1/2
    cup freshly grated Parmesan cheese

Directions

  1. 1

    Heat oil in heavy skillet over medium heat.

  2. 2

    Season chicken with salt and pepper.

  3. 3

    Sauté chicken, onion and garlic over medium heat until chicken is cooked through (about 6 minutes), stirring occasionally. Drain.

  4. 4

    Stir in artichoke hearts, peppers and olives. Cook over medium-low heat until heated through (about 6 minutes).

  5. 5

    Meanwhile, cook pasta in boiling salted water according to package directions until almost tender; drain.

  6. 6

    Transfer pasta to heated serving platter. Toss in Parmesan cheese and chicken mixture. Serve immediately.

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