Spaghetti with Chicken, Tomato Sauce, and Olives

This meal is healthy, flavorful, and satisfying, while also quick and easy to prepare. While it is a great recipe to have on hand for weeknight cooking, this pasta’s presentation is elegant enough to serve to company as well. Most of the ingredients for this recipe are pantry staples; the only thing I did not have on hand was the kalamata olives. I’m so glad that Brad made a quick stop at the grocery store for the olives, because their salty, rich flavor really added to the dish. If you’re looking for a simple and delicious meal to add to your menu this week, I highly recommend this one!

Spaghetti with Chicken, Tomato Sauce, and Olives

Printable Recipe

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 2 boneless skinless chicken breast halves, pounded to even thickness
• Salt and pepper
• 1/2 whole red onion, chopped
• 1/2 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes
• 1/3 cup kalamata olives, pitted and halved
• 1/3 cup white wine
• 8 oz. spaghetti (I used whole wheat)
• Grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook in skillet until browned on both sides and cooked through. Place chicken on a plate and cover to keep warm.
3. To the same skillet, add the other tablespoon of olive oil. Cook the red onion and bell pepper over medium heat until they begin to soften, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, for one minute. Add the diced tomatoes with their juices, the olives, and the wine. Simmer over low heat for 15 minutes, stirring occasionally. Add the chicken back to the skillet and heat, covered, for 2-3 minutes to rewarm the chicken.
4. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
5. Arrange pasta on a serving platter. Spoon 3/4 of the sauce over the pasta, place chicken on top, and spoon remaining sauce over the chicken. Sprinkle with grated Parmesan cheese and serve.

Recipe adapted from The Pioneer Woman Cooks