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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

10 oz
spaghetti (approx. 1/3 of a pkg)
300 g
2 cups
small broccoli florets
500 mL
2 tsp
olive oil
10 mL
2
boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
1/2 tsp
each salt and pepper
2 mL
1/2 cup
finely diced onion
125 mL
2 cloves
garlic, minced
5 to 6
diced Roma tomatoes (about 3 cups/750 mL)
3 tbsp
chopped fresh oregano
45 mL
1/3 cup
sliced, pitted black olives
75 mL
3 tbsp
mediterranean pesto
45 mL
1/4 cup
freshly grated Parmesan cheese
60 mL

Directions

Step 1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, adding broccoli to the pasta water during the last 20 seconds of cooking. Meanwhile, heat olive oil in a large skillet over high heat. Season chicken on all sides with salt and pepper and cook, browning well, for about 10 min. Drain pasta and broccoli, reserving 1/2 cup (125 mL) of the cooking water.
Step 2
Add the onion and garlic to the chicken and cook a few minutes until fragrant. Add tomatoes, oregano, olives and reserved pasta water. Simmer for a few minutes to reduce and thicken slightly. Mix in pesto.
Step 3
Divide the pasta evenly among 4 plates or bowls and top with the chicken mixture. Sprinkle with Parmesan cheese and serve.

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Nutrition Facts

Nutrition Description:
2 cups/500 mL
Calories:
530
Fat:
16 g
Saturated Fat:
3 g
Carbs:
59 g
Fibre:
5 g
Cholesterol:
75 mg
Protein:
40 g
Sodium:
590 mg
Potassium:
790