Mediterranean Chicken Thighs with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons olive oil1/2 cup chopped onion3 cloves of garlic, crushed6 boneless, skinless chicken thighs2 1/2 cups of canned tomatoes3/4 pitted kalmata olives, sliced1 t tomato paste5 cups cooked, whole wheat spaghetti pasta1/8 c. parmesan cheese
Lightly spray a deep skillet with no stick cooking spray. Add the olive oil and saute the onions and garlic. Add the chicken and cook on medium until browned.
Add the remaining ingredients except the pasta and cheese, squeezing the tomatoes to crush them. Do not drain the tomoatoes.Bring to a soft boil, Cover and turn down the heat. Simmer for about 30 minutes, or until chicken is no longer pink. Remove cover and turn heat to medium-high. Cook for 15 minutes more, evaporating the liquid and thickening the sauce.
Serve over hot pasta topped with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user HELENFERN.
Add the remaining ingredients except the pasta and cheese, squeezing the tomatoes to crush them. Do not drain the tomoatoes.Bring to a soft boil, Cover and turn down the heat. Simmer for about 30 minutes, or until chicken is no longer pink. Remove cover and turn heat to medium-high. Cook for 15 minutes more, evaporating the liquid and thickening the sauce.
Serve over hot pasta topped with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user HELENFERN.
Nutritional Info Amount Per Serving
- Calories: 330.5
- Total Fat: 10.5 g
- Cholesterol: 59.6 mg
- Sodium: 517.3 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 7.6 g
- Protein: 22.3 g
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