 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
âI came up with this recipe in college, hoping for a fancy, healthy dish to feed my roommate and me without any leftovers,â writes Kathy Armstrong of Post Falls, Idaho. âThis pasta is excellent served with a green salad and warmed French bread.â Ingredients:
3/4 cup uncooked spiral pasta |
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes |
1/8 teaspoon garlic salt |
1 teaspoon olive oil |
1 can (14-1/2 ounces) diced tomatoes, drained |
2 teaspoons dried basil |
2 teaspoons italian seasoning |
1 tablespoon red wine vinegar |
1/4 cup sliced ripe olives, drained |
2 tablespoons sour cream |
1 tablespoon grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with garlic salt. In a large nonstick skillet coated with cooking spray, cook chicken in oil for 5 minutes or until no longer pink.
2. Stir in the tomatoes, basil and Italian seasoning. Bring to a boil. Stir in vinegar. Reduce heat; cover and simmer for 5 minutes.
3. Add olives; heat through. Stir in sour cream until blended (do not boil). Drain pasta; stir into chicken mixture. Sprinkle with Parmesan cheese. Yield: 2 servings.
|
|