A quick, easy, and delicious chicken and tomato pasta dish with mushrooms and black olives. It's perfect for hectic weeknights and makes great lunch leftovers, too.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
283 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet 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 the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
Step 3
Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.
Ingredients
2 tablespoons olive oil
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can sliced black olives, drained
2 tablespoons freshly grated Parmesan cheese, or to taste
1 (8 ounce) can sliced mushrooms, drained
½ (16 ounce) package angel hair pasta
2 skinless, boneless chicken breast halves - chopped
