Chicken with Whole Wheat Pasta

Serves 8
Ingredient list: 
  • 1 lb. grape or cherry tomatoes, cut in halves
  • 2 medium bell peppers, coarsely chopped
  • 2 tbsp olive oil
  • 2 lbs boneless & skinless chicken breasts, thinly sliced- can use shrimp
  • 2 1/2 cups water or low sodium chicken stock or vegetable broth
  • 2 cups Kalamata olives or med black olives, pitted
  • Fresh Ground black pepper, to taste
  • 2 bay leaves
  • 12 oz whole wheat pasta (may use Gluten Free and adjust cooking time if necessary)
  • Handful of basil, chopped (optional)

Preheat large deep skillet on medium heat and swirl oil to coat. Add peppers and cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.

Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain. Add water or stock, olives, pepper, bay leaves and gently stir. Add pasta to the skillet. Give a gentle stir to mix ingredients.

Cover and cook for 10 minutes. Remove lid, stir well softened pasta with the rest of ingredients, cover and cook for 5 more minutes. Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.

Nutrition Facts

348 calories

9 grams fat

Recipe courtesy of Ochsner Health.