Easy Mediterranean Chicken Pappardelle
Easy chicken recipe with tomato sauce, peppers, olives and pappardelle!
Equipment
- Large saucepan
- Large frying pan
Ingredients
Main Ingredients
- 550-600 g boneless, skinless chicken breasts cut into bites
- 2 green bell peppers sliced into strips
- 2 yellow bell peppers sliced into strips
- 2 red bell peppers sliced into strips
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 1 1/2 cup tinned chopped tomatoes
- 2/3 cup black olives
- 1/2 cup olive oil
- 300 g pappardelle pasta
- salt and freshly ground pepper to taste
Instructions
- To prepare the tomato sauce, heat a large saucepan to medium heat. Pour in half of the olive oil, the onion, peppers and garlic; sauté, whilst stirring, until the onions become translucent.
- Pour in the crushed tomatoes, the olives and a pinch of salt and pepper and stir (be careful with the salt, as the olives are salty enough). Simmer over medium-low heat for about 10 minutes, stirring once in a while, until the sauce thickens. If the sauce becomes too thick, pour in some water.
- In the meantime start cook the chicken breasts. Season the chicken pieces with salt and pepper. Heat a large frying pan over medium heat, pour in the other half of the olive oil and add the chicken pieces. Pan fry the chicken breasts on both sides, until browned.
- Remove the pan from the stove and add the chicken pieces in the pan with the tomato sauce. Stir to coat the chicken breasts in the tomato sauce. Cook, with the lid on, over low heat for about 10 minutes. Taste and salt as needed.
- Prepare the pasta according to package instructions.
- Serve with a drizzle of olive oil and garnish with some chopped basil. Enjoy!
Nutrition
Calories: 586kcalCarbohydrates: 94.7gProtein: 16.8gFat: 17.3gSaturated Fat: 2.5gSodium: 685.4mgFiber: 9.3gSugar: 12.5g
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