Mediterranean Chicken Spaghetti

  • Prep Time 15 min
  • Total Time 30 min
  • 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.

Nutrition Facts

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