- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
