Prep Time: 9 minutes
Total Time: 25 minutes
Makes 4 servings
4 ounces multigrain rotini pasta
2 teaspoons olive oil
1 pound chicken tenders, cut into 1/2" pieces
8 ounces cremini (brown) mushrooms, quartered
1/2 red bell pepper, cut into strips
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 ounces) no-salt-added basil-garlic-oregano diced tomatoes
20 large pitted black olives
1 tablespoon finely chopped fresh parsley
1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, for about 4 minutes, or until browned and no longer pink and the juices run clear. Transfer to a bowl.
3. Add the mushrooms, bell pepper, onion, garlic, salt, and black pepper to the pan. Reduce the heat to medium, cover, and cook, stirring occasionally, for about 3 minutes, or until the mushrooms exude liquid. Uncover and cook for 8 minutes, or until most of the liquid evaporates.
4. Stir in the tomatoes and the reserved chicken with any accumulated juices from the bowl. Reduce the heat to a simmer.
5. Add the drained pasta and olives to the pan and toss gently to combine. Serve sprinkled with parsley.
Per serving: 498 calories, 24 g protein, 47 g carbohydrates, 24 g fat, 5 g saturated fat, 8 g fiber, 874 mg sodium