Wednesday, May 13, 2009

Quick and Easy Chicken and Tomato Pasta


  • 1/2 (16 ounce) package angel hair pasta
  • olive oil
  • 2 skinless, boneless chicken breast halves - chopped
  • 2 teaspoons garlic and herb seasoning blend
  • 1 (6 ounce) can sliced black olives, drained
  • 1 (8 ounce) can sliced mushrooms, drained
  • 2 (16 ounce) cans diced tomatoes
  • freshly grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
  2. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
  3. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
(Found on All Recipes submitted by Tiffany)

Penne with Chicken


3/4 pound chicken breasts boneless
1 1/2 teaspoons olive oil
1/2 cup scallions, spring or green onions
3 each garlic cloves crushed
28 ounces italian plum (roma) tomatoes with juice
12 each basil fresh, chopped
1 can olives pitted, ripe, drained
1/2 teaspoon red pepper flakes crushed
10 ounces pasta penne
3 ounces mozzarella cheese part skim, diced
1 tablespoon parsley leaves fresh, chopped
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated


Earlier in the day, add enough water to the skinned chicken to cover it.

Poach chicken in simmering water (uncovered) until chicken is no longer pink.

This will take about 8 minutes.

Allow chicken to cool in poaching liquid.

Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.

Save the poaching liquid to add to the water you're going to cook the pasta in.

In large non-stick pan, cook the onion and garlic in heated olive oil until softened.

Add hot pepper flakes and tomatoes and juice.

Cook about 30 minutes over medium heat until sauce thickens.

Cook penne in poaching liquid with additional water as needed.

Combine chicken with the sauce mixture in serving bowl.

Add parsley and cheese.

Sprinkle with parmesan and serve immediately.

(Found on