This hearty one-pot meal combines chicken breast, tomatoes, olives and roasted peppers over a bed of long fusilli.

Prep Time: 20 minutes
Cook Time: 30 minutes

INGREDIENTS (Serves 4-6)

  • 5 tbsp Olive Oil
  • 1 cup White Onion, diced
  • 2 tbsp Minced Garlic
  • ½ tsp Chicken Breasts, cubed
  • 1 cup Green Peppers, diced
  • Fine Sicilian Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 can Lower Sodium Chicken Broth (14.5 fl oz)
  • 1 can Petite Diced Tomatoes (28 oz)
  • 1 can Pitted Green Olives (6 oz), drained and chopped
  • 1 jar Red Yellow Roasted Peppers (12 oz), drained and chopped
  • 1 lb Long Fusilli Pasta


Heat the olive oil in a frying pan over medium heat and sauté the onions for 2 minutes.

Add the garlic and sauté for an additional minute.

Then, add the chicken, green peppers, salt and black pepper, and sauté for 4 minutes.

Pour in the chicken broth and raise the heat, bringing the mixture to a boil.

Once boiling, add the diced tomatoes and lower the heat, then cover and let simmer for 15 minutes.

Add the olives and roasted peppers, then simmer for 5 additional minutes.

Meanwhile, cook the pasta according to the package instructions and drain.

Pour the pasta into a serving dish and top with the chicken and vegetable mixture.