Adapted from “The Woman’s Day Everyday Cookbook,” by the editors of Woman’s Day (Filipacchi). The original recipe calls for chicken breast; substitute thighs to save a few bucks. Serves 6.
Ingredients
3 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut in bite-sized pieces
12 ounces short fusilli pasta
1 medium onion, chopped
1 large bell pepper, cut in 3/4-inch pieces
1 package (10 ounces) sliced mushrooms
1 tablespoon minced garlic
3/4 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1 can diced tomatoes in sauce
1 cup mixed marinated olives, pitted and chopped
1/3 cup chopped parsley
Grated parmesan or similar hard, salty cheese for garnish
1 teaspoon salt
Directions
Bring a large pot of lightly salted water to a boil.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium- high heat. Sprinkle the chicken with 1/4 teaspoon salt. Add to skillet and saute 2 to 3 minutes until lightly browned but not fully cooked. Remove to a plate.
Stir pasta into boiling water; cook as package directs.
Meanwhile, add remaining 1 tablespoon oil, the onion, bell pepper, mushrooms, garlic, seasoning, crushed red pepper and remaining 1/2 teaspoon salt to skillet. Cook, stirring often, 5 minutes or until liquid evaporates and vegetables begin to brown. Add 3/4 cup cooking water from pasta pot to skillet. Stir in tomatoes and olives. Bring to a simmer and cook, uncovered, 8 minutes.
Drain pasta. Add parsley and chicken to skillet, and simmer 2 to 3 minutes or until chicken is cooked through. Return pasta to pot, add chicken sauce, and toss to coat. Serve with grated cheese.
Per serving: Calories 480, fat 17g (Sat fat 2g), cholesterol 44mg, sodium 1586mg, carbs 55g, fiber 4g, protein 27g
