Athenian Pasta and Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from the SLIM LINES column by Alva Carpenter of the Thursday magazine. Enjoy! Ingredients:
6 boneless skinless chicken breast halves, cut into 5 x 1 cm strips |
680 g pasta accents garden herb pasta |
620 g crushed tomatoes |
50 g black olives, sliced |
43 g crumbled feta cheese |
nonstick cooking spray, as required |
Directions:
1. Take a non-stick heavy skillet and spray it with Pam or any other non-stick cooking spray of your choice.
2. Let the skillet get hot over medium-high heat.
3. Add chicken.
4. Cook for 4 minutes or until it is no longer pink.
5. Now add the pasta and frozen veggies, olives and tomatoes.
6. Bring this to a boil.
7. Lower flame, cover and cook, stirring occasionally, for 9 minutes, or until the veggies are crisp-tender and the chicken is tender when pierced with a fork and no longer pink.
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