Mediterranean Chicken Spaghetti

Prep time: 15min
Total time: 30min
Serves 4
10 oz
spaghetti, (approx. 1/3 of a pkg)
300 g
2 cups
small broccoli florets
500 mL
2 tsp
olive oil
10 mL
2
boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
0
1/2 tsp
each salt and pepper
2 mL
1/2 cup
finely diced onion
125 mL
2 cloves
garlic, minced
0
5 to 6
diced Roma tomatoes (about 3 cups/750 mL)
0
3 tbsp
chopped fresh oregano
45 mL
1/3 cup
sliced, pitted black olives
75 mL
3 tbsp
mediterranean pesto
45 mL
1/4 cup
freshly grated parmesan cheese
60 mL
2 cups/500 mL
calories
530
fat
16 g
saturated fat
3 g
carbs
59 g
protein
40 g
cholestrol
75 mg
fibre
5 g
sodium
590 mg
potassium
790 mg

Directions

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, adding broccoli to the pasta water during the last 20 seconds of cooking. Meanwhile, heat olive oil in a large skillet over high heat. Season chicken on all sides with salt and pepper and cook, browning well, for about 10 min. Drain pasta and broccoli, reserving 1/2 cup (125 mL) of the cooking water.

  2. Add the onion and garlic to the chicken and cook a few minutes until fragrant. Add tomatoes, oregano, olives and reserved pasta water. Simmer for a few minutes to reduce and thicken slightly. Mix in pesto.

  3. Divide the pasta evenly among 4 plates or bowls and top with the chicken mixture. Sprinkle with Parmesan cheese and serve.