About this recipe:A lightning-fast chicken pasta dish, perfect for feeding your hungry family midweek! Chicken is cooked with olives, mushrooms and tinned tomatoes. You can serve with any pasta you wish.
250g vermicelli pasta
1 tablespoon olive oil
2 skinless chicken breast fillets, chopped
2 teaspoons Italian seasoning blend
1 small tin sliced black olives, drained
1 small tin sliced mushrooms, drained
2 (400g) tins chopped tomatoes
1 tablespoon freshly grated Parmesan cheese
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Method Prep:5min › Cook:20min › Ready in:25min
Bring a large pan of lightly salted water to the boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
Heat olive oil in a large frying pan over medium high heat. Sprinkle chicken with seasoning, 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.
Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Instead of tinned olives and mushrooms, you can use fresh; it will just add to your preparation time. You can also use leftover chicken for this recipe with fabulous results!