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Pasta with Chicken and Olives

Speed up prep by buying chopped onions in the produce section and sliced sun dried tomatoes.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
806 calories per serving


> 1 (16 oz) package pappardelle  or wide egg noodles
> 1 tbsp olive oil
> 1 cup chopped onion
> 1 (10 oz) package cherry tomatoes
> 12 oz fresh chicken breast tenderloin
> 1 cup tomato and basil pasta sauce
> 3 tbsp white balsamic vinegar
> 1 (3 oz) package julienne-cut sun-dried tomatoes 
> 1 cup pitted Kalamata olives
> 1/4 cup  parsley leaves


Bring a pot of salted water to a boil and cook pasta according to package directions. While pasta cooks, heat the olive oil in a skillet over medium heat and sauté the onions with salt (in moderation) and pepper until tender, 3 min. Halve the cherry tomatoes.
Cut the chicken into large chunks and add to the skillet. Sear the chicken over medium-high heat for 3 min., stirring frequently. Add tomato sauce and simmer until chicken is just cooked through, 5 min. Add the balsamic vinegar and cherry tomatoes and cook 2 min.
Stir the sun dried tomatoes and olives into the chicken mixture and cook 2 min. Season with salt (in moderation) and pepper. Drain the pasta and top with the tomato sauce. Garnish with parsley.


If pappardelle pasta is not available, use broad egg noodles


Make parsley chopping easy by whizzing in a mini chopper. You can store extra chopped parsley in a plastic bag in the fridge. Place a paper towel inside the bag to absorb excess moisture.

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