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Chicken Pasta Skillet With Sun Dried Tomatoes And Olives
Ingredients
- 4 ounce rigatoni
- 1/2 c. minced onion
- 1/2 c. minced green bell pepper
- 1 Tbsp. extra virgin olive oil
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- 1 lrg zucchini, cubed
- 1 can (15 1/2 ounce.) Italian-seasoned diced tomatoes, undrained
- 1 tsp dry marjoram leaves
- 3 Tbsp. minced sun-dry tomatoes
- 2 Tbsp. minced, pitted, oil-cured black, or possibly Greek, olives Salt and pepper, to taste
Directions
- Cook rigatoni according to package directions, just till barely al dente; drain.
- In large skillet, saute/fry onion and bell pepper in extra virgin olive oil till tender; add in chicken and cook, stirring, about 5 min. Stir in zucchini, tomatoes and liquid, marjoram, sun-dry tomatoes, olives, and cooked pasta. heat to boiling; reduce heat and simmer uncovered, till thickened, about 10 min.
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