Easy One Pot Mediterranean Chicken Pasta
Get dinner on the table quick with this Easy One Pot Mediterranean Chicken Pasta
Servings: 6 servings
Ingredients
- 2 tablespoons La Romanella pure olive oil
- 1 medium onion thinly sliced
- 1 lb. boneless skinless chicken breast cut into 1-inch cubes
- 2 cloves garlic minced
- 1 green pepper cut into 1-inch pieces
- 1 red or yellow pepper cut into 1-inch pieces
- 1 jar La Romanella Roasted garlic Pasta Sauce 26 oz.
- 3 - 3 ½ cups water
- 1 cup black olives
- 16 oz La Romanella Organic Fusilli
Instructions
- Add the oil to a Dutch oven over medium-high heat. Add the onions and cook for 2-3 minutes. Add the chicken and garlic. Cook and stir until the chicken is no longer pink, about 4-5 minutes. Add the green and yellow peppers and continue to cook for an additional 2 minutes.
- Add the pasta sauce, 3 cups water, black olives and pasta. Stir. Bring to a boil over medium-high heat. Cover with a lid and lower heat to low. Simmer for 9-11 minutes or until the pasta is al dente and most of the liquid has been absorbed.
- Depending on how fast your pasta cooks, you may need to add more water.
Notes
- I love one pot meals - you can add a salad and bread if desired.
Nutrition
Calories: 488kcal | Carbohydrates: 68g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1035mg | Potassium: 930mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1338IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 3mg
