Chicken and vegetable pasta with black olives
- Chicken and vegetable pasta with black olives
Olives, corner stone of the Mediterranean cuisine, are also welcome components in these parts. Match olives with chicken, pasta and Salvest Pasta Sauce with Vegetables, and serve the tasty result with rucola and Parmesan.
You will need (for four people)
1 jar Salvest Pasta Sauce with Vegetables
200 g Tartu Mill Penne pasta
400 g chicken fillet
1 bell pepper
250 ml water
227 g tinned pineapple
85 g pitted black olives
oil for frying
rucola and Parmesan
Heat oil in a saucepan. Dice the chicken fillet and fry it in a hot pan until golden. Then reduce the heat and add chopped bell pepper. Let it cook for a few minutes on low heat.
Add pasta sauce and 250 ml of water to the mix and bring the mix to boil. Mix in dry pasta, reduce the heat, cover the pan with lid and let it simmer for 20–25 minutes until the pasta is cooked to al dente. Add water, if necessary. When the pasta is cooked, add chopped pineapple and black olives. Serve with rucola leaves and grated Parmesan cheese.