Pasta with Chicken and Olives


1 (16 oz pkg pappardelle
1 tbs olive oil
1 cup chopped onion
1 (10 oz) pkg cherry tomatoes
3/4 lb skinless, boneless, chicken tenders
1 cup tomato and basil pasta sauce
3 tbs white balsamic vinegar
1 (3 oz) pkg julienne sun dried tomatoes
1 cup kalamata olives
1/4 cup fresh parsley, chopped
  • Bring a pot of salted water to a boil and cook pasta according to package directions.
  • While pasta cooks, heat the olive oil in a skillet over medium heat and saute the onions. Season with salt and pepper. About 3 minutes.
  • Halve the cherry tomatoes and set aside.
  • Cut the chicken into large chunks and add to the skillet.
  • Sear the chicken over medium high heat for 3 minutes, stirring frequently.
  • Add tomato sauce and simmer until chicken is just cooked through. 5-8 minutes.
  • Add the balsamic vinegar and cherry tomatoes and cook for another 2 minutes.
  • Stir in the sun dried tomatoes and olives and cook for another 2 minutes.
  • Add the pasta to 4 individual plates and top each with the sauce,
  • Garnish with fresh parsley.




10 min


15 min


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