Mediterranean Chicken Spaghetti
Prep Time
Serves
Cooking Mode
10 oz spaghetti (approx. 1/3 of a pkg)
2 cups small broccoli florets
2 tsp olive oil
2 boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
½ tsp each salt and pepper
½ cup finely diced onion
2 cloves garlic, minced
5 to 6 diced Roma tomatoes (about 3 cups/750 mL)
3 tbsp chopped fresh oregano
⅓ cup sliced, pitted black olives
3 tbsp mediterranean pesto
¼ cup freshly grated Parmesan cheese
10 oz spaghetti (approx. 1/3 of a pkg)
2 cups small broccoli florets
2 tsp olive oil
2 boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
½ tsp each salt and pepper
½ cup finely diced onion
2 cloves garlic, minced
5 to 6 diced Roma tomatoes (about 3 cups/750 mL)
3 tbsp chopped fresh oregano
⅓ cup sliced, pitted black olives
3 tbsp mediterranean pesto
¼ cup freshly grated Parmesan cheese
Directions
1Bring 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.
2Add 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.
3Divide the pasta evenly among 4 plates or bowls and top with the chicken mixture. Sprinkle with Parmesan cheese and serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
