Mediterranean Chicken and Pasta

  • Yield: 4 servings
  • Prep: 5 minutes
  • Cook: 30 minutes


4medium Boneless, skinless chicken breasts
1can Chicken broth
1can Diced tomatoes with basil, oregano, and garlic
1cup Chopped spinach, fresh or frozen
1cup Italian seasoned bread crumbs
1/2cup Sliced black olives
3tablespoons Olive Oil
8ounces Pasta, such as vermicelli or angel hair


  1. Moisten the chicken with some of the broth. Coat with Italian seasoned bread crumbs. Heat 2 T of the Olive Oil in a frying pan and brown chicken breasts. When browned, add the rest of the chicken broth, diced tomatoes, chopped spinach, and sliced olives. Simmer until chicken breasts are tender, about 20 minutes. Season with garlic, fresh ground pepper, and Italian herbs to taste.
  2. While that is cooking, cook pasta according to package directions. Toss with 1 T of olive oil to prevent sticking.
  3. Toss pasta with the olives and vegetables from the chicken, and place on plate. Top with chicken breast, and garnish with a few reserved olive slices.