Kalamata-Basil Chicken Pasta

Red pepper and olives add a kick to stewed tomatoes in this sauce for Mediterranean-style chicken and pasta.

Serves

4
Prep Time
10 min.
Cook Time
15 min.

Red pepper and olives add a kick to stewed tomatoes in this sauce for Mediterranean-style chicken and pasta.

Ingredients
4 oz. dry whole grain rotini pasta [or or penne] 1 tsp. olive oil 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces 1 can (14.5oz.) Del Monte® Stewed Tomatoes, drained 1 can (8oz.) Del Monte® Tomato Sauce ¼ cup chopped fresh basil [or 1 Tbsp. plus 1 tsp. dried basil] ⅛ tsp. dried red pepper flakes 24 pitted kalamata olives, coarsely chopped Salt and black pepper, optional ½ cup (2oz.) shredded low fat mozzarella cheese 2 Tbsps. grated Parmesan cheese
Directions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Brown chicken, about 4 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, basil and red pepper flakes. Reduce heat, cover, and simmer 10 minutes or until sauce is thickened slightly.
  3. Remove skillet from heat. Stir pasta into tomato mixture with olives. Sprinkle with mozzarella and Parmesan cheeses.
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