Serves 4

Prep time 10 min.

Cook time 15 min.


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


  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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