Speedy Tomato, Chicken & Olive Pasta
Looking for a rustic pasta recipe? Speedy Tomato, Chicken & Olive Pasta will hit the spot. This tasty pasta dish is as delicious as it is easy, being prepared and cooked in 30 mins – perfect as a quick and easy meal.
Ingredients
- 500 grams penne pasta
- 500 grams chicken breast fillets, thinly sliced
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1/4 bunch Italian parsley, stems and leaves separated, stems finely chopped
- 700 grams passata
- 1/4 cup whole kalamata olives, drained, deseeded, halved
- 2 tablespoons extra virgin olive oil
- 500 grams penne pasta
- 500 grams chicken breast fillets, thinly sliced
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1/4 bunch Italian parsley, stems and leaves separated, stems finely chopped
- 700 grams passata
- 1/4 cup whole kalamata olives, drained, deseeded, halved
- 2 tablespoons extra virgin olive oil
- Step 1 of 5Cook pasta in a saucepan of boiling water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 2 of 5Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 4 minutes or until browned. Transfer to a plate.
- Step 3 of 5Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil.
- Step 4 of 5Reduce heat to medium and simmer, uncovered, for 4 minutes or until mixture thickens slightly.
- Step 5 of 5Add chicken, pasta and reserved cooking liquid to pan and cook, stirring, for 2 minutes or until heated through. Divide among bowls, sprinkle with parsley leaves and season with pepper. Serve.
Method
- Step 1 of 5Cook pasta in a saucepan of boiling water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 2 of 5Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 4 minutes or until browned. Transfer to a plate.
- Step 3 of 5Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil.
- Step 4 of 5Reduce heat to medium and simmer, uncovered, for 4 minutes or until mixture thickens slightly.
- Step 5 of 5Add chicken, pasta and reserved cooking liquid to pan and cook, stirring, for 2 minutes or until heated through. Divide among bowls, sprinkle with parsley leaves and season with pepper. Serve.
Nutrition per serving
1460 Kilojoules
Protein26 grams
Fat10 grams
Carbs38 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Cook pasta in a saucepan of boiling water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 2 of 5Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 4 minutes or until browned. Transfer to a plate.
- Step 3 of 5Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil.
- Step 4 of 5Reduce heat to medium and simmer, uncovered, for 4 minutes or until mixture thickens slightly.
- Step 5 of 5Add chicken, pasta and reserved cooking liquid to pan and cook, stirring, for 2 minutes or until heated through. Divide among bowls, sprinkle with parsley leaves and season with pepper. Serve.