Mediterranean Chicken Spaghetti
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 10 oz
- spaghetti (approx. 1/3 of a pkg)
- 300 g
- 2 cups
- small broccoli florets
- 500 mL
- 2 tsp
- olive oil
- 10 mL
- 2
- boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1/2 cup
- finely diced onion
- 125 mL
- 2 cloves
- garlic, minced
- 5 to 6
- diced Roma tomatoes (about 3 cups/750 mL)
- 3 tbsp
- chopped fresh oregano
- 45 mL
- 1/3 cup
- sliced, pitted black olives
- 75 mL
- 3 tbsp
- mediterranean pesto
- 45 mL
- 1/4 cup
- freshly grated Parmesan cheese
- 60 mL
Directions
Step 1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, adding broccoli to the pasta water during the last 20 seconds of cooking. Meanwhile, heat olive oil in a large skillet over high heat. Season chicken on all sides with salt and pepper and cook, browning well, for about 10 min. Drain pasta and broccoli, reserving 1/2 cup (125 mL) of the cooking water.
Step 2
Add the onion and garlic to the chicken and cook a few minutes until fragrant. Add tomatoes, oregano, olives and reserved pasta water. Simmer for a few minutes to reduce and thicken slightly. Mix in pesto.
Step 3
Divide the pasta evenly among 4 plates or bowls and top with the chicken mixture. Sprinkle with Parmesan cheese and serve.
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Nutritional Facts
- Nutrition Description:
- 2 cups/500 mL
- Calories:
- 530
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 59 g
- Fibre:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 40 g
- Sodium:
- 590 mg
- Potassium:
- 790