PASTA WITH CHICKEN


Perfect pasta


Undercook pasta slightly and finish in the saucepan with a few


spoonfuls of reserved


pasta water.


AND OLIVES Speed up prep by buying chopped onions in the produce section and sliced sun dried tomatoes.


PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 15 MIN. – SERVINGS 4


1 (16 oz) pkg pappardelle 1 tbsp olive oil 1 cup chopped onion 1 (10 oz) pkg cherry tomatoes 12 oz skinless boneless chicken tenders


1 cup tomato and basil pasta sauce 3 tbsp white balsamic vinegar 1 (3 oz) pkg julienne- cut sun dried tomatoes 1 cup pitted Kalamata olives ¼ cup parsley leaves


STEP 1 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 sauté the onions with salt (in moderation) and pepper until tender, 3 min. Halve the cherry tomatoes. STEP 2 Cut the chicken into large chunks and add to the skillet. Sear the chicken over medium-high heat for 3 min., stirring frequently. Add tomato sauce and simmer until chicken is just cooked through, 5 min. Add the balsamic vinegar and cherry tomatoes and cook 2 min. STEP 3 Stir the sun dried tomatoes and olives into the chicken mixture and cook 2 min. Season with salt (in moderation) and pepper. Drain the pasta and top with the tomato sauce. Garnish with parsley.


Tip Make parsley chopping easy by whizzing in a mini chopper. You can store extra chopped parsley in a plastic bag in the fridge. Place a paper towel inside the bag to absorb excess moisture.


Per serving: 739 calories, 19g fat, 3g saturated fat, 54mg cholesterol, 909mg sodium, 108g carbohydrate, 9g fiber, 12g sugar, 37g protein


Bacon makes it better Add a little chopped, uncooked bacon to the onions and butter


in this recipe if you want an even richer sauce.


MARCH/APRIL 2016 29


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