By Krista McCabe
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook until golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the crushed tomatoes, Kalamata olives, and capers. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
Return the cooked chicken and any accumulated juices to the skillet. Stir to combine and heat through, about 2-3 minutes. Adjust seasoning with salt and pepper to taste.
Add the cooked spaghetti to the skillet. Toss everything together, adding reserved pasta water a little at a time to reach your desired consistency.
Finish by stirring in the chopped parsley and grated Parmesan cheese. Serve immediately, with additional Parmesan on the side if desired.
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This Pasta Italian Main Course recipe is ready in 40 minutes and features whole-wheat spaghetti, boneless skinless chicken breast, cut into strips, crushed tomatoes and other delicious ingredients. Contains 580 calories total.
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook until golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the crushed tomatoes, Kalamata olives, and capers. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
Return the cooked chicken and any accumulated juices to the skillet. Stir to combine and heat through, about 2-3 minutes. Adjust seasoning with salt and pepper to taste.
Add the cooked spaghetti to the skillet. Toss everything together, adding reserved pasta water a little at a time to reach your desired consistency.
Finish by stirring in the chopped parsley and grated Parmesan cheese. Serve immediately, with additional Parmesan on the side if desired.
Calories per Serving: 580
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