Pasta with Chicken and Olives
Ingredients
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.
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