Wednesday, April 2, 2008

Flavorful Chicken Pasta

  • 3/4 C uncooked spiral pasta
  • 1/2 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
  • 1/8 tsp garlic salt
  • 1 tsp garlic salt
  • 1 tsp olive oil
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 tsp dried basil
  • 2 tsp Italian seasoning
  • 1 Tbsp red wine vinegar
  • 1/4 C sliced ripe olives, drained
  • 2 Tbsp sour cream
  • 1 Tbsp grated Parmesan cheese
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 season 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.

Robyn's notes: this was good and he noted just how tasty it was. I served it with Carrots with Rosemary Butter.

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