Pasta with Chicken and Olives

Pasta with Chicken and Olives

November 18, 2016
Pasta with Chicken and Olives for diverticulitisPasta with Chicken and Olives for diverticulitis
Serves 4

This meal is easy to pull together and has an unique flavor with the olives and rosemary.


  • 1 Pound
    whole wheat pasta
  • 2 Tablespoons
    olive oil
  • onion, chopped
  • garlic cloves, minced
  • 1 Pound
    chicken breast, cut into chunks
  • 1 Teaspoon
    dried basil
  • 1 Teaspoon
    dried rosemary
  • black olives, sliced
  • green bell pepper, seeded, chopped
  • 14 Ounces
    can stewed tomatoes, chopped
  • 2 Cups
    chicken broth
  • 1/2 Cup
    Romano cheese


  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente.

  2. While pasta is cooking, heat the oil in a large pan over medium heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.

  3. Add the chicken, basil and rosemary and cook until the chicken is lightly browned, about 8 minutes. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.

  4. Add the chicken broth to the pan, heat pan to boiling and boil until half of the liquid is evaporated, about 5-7 minutes.

  5. When pasta is done, add to sauce mixture. Toss until pasta is evenly mixed with sauce. Top with cheese and serve.


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