Ingredients
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup White Onion, diced
- 2 tbsp Bellino Minced Garlic
- 1 1/2 lb Chicken Breasts, cubed
- 1 cup Green Peppers, diced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1 can Cento Petite Diced Tomatoes (28 oz)
- 1 can Cento Pitted Green Olives (6 oz), drained and chopped
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained and chopped
- 1 lb Anna Long Fusilli
Directions
Heat oil in a frying pan over medium heat, sauté onions for 2 minutes. Add garlic, sauté for an additional minute. Then, add chicken, green peppers, salt and black pepper, sauté for 4 minutes. Pour in broth and raise the heat, bring mixture to a boil. Once boiling, add diced tomatoes and lower heat, cover and let simmer for 15 minutes. Add olives and roasted peppers, simmer for 5 additional minutes. Meanwhile, cook pasta according to package instructions and drain. Pour pasta into a serving dish and top with chicken and vegetable mixture. Serves 4-6.
