Chicken and Olive Rotini Toss

Chicken and Olive Rotini Toss IMAGE Image by: Chicken and Olive Rotini Toss IMAGE Author: Canadian Living

Rotisserie chicken can be a godsend on busy weeknights. Buy extra so you can transform some into this ultrasimple pasta dish. It's also tasty made with sliced grilled chicken breast or thighs instead.

  • Portion size 4 servings
  • Credits : Canadian Living

Ingredients

  • 12 oz rotini pasta (about 4 cups)
  • 1/4 cup diced pancetta
  • 3/4 cups sodium-reduced chicken broth
  • 1 zucchini sliced
  • 1/4 cup pitted Kalamata olives chopped
  • 2 cups shredded cooked chicken
  • 5 fresh basil leaves torn

Method

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente; drain and set aside.

Meanwhile, in large skillet, cook pancetta over medium-high heat until browned and crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Drain fat from pan; add broth and bring to boil. Reduce heat and simmer until reduced by half, about 5 minutes.

Add zucchini and olives; cook over medium heat, stirring, until zucchini is slightly softened, about 2 minutes. Stir in chicken and pancetta; cook until heated through, about 1 minute.

Stir in pasta and basil; toss to coat.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 672 mg
  • Sugars 2 g
  • Protein 29 g
  • Calories 462.0
  • Total fat 9 g
  • Potassium 303 mg
  • Cholesterol 55 mg
  • Saturated fat 2 g
  • Total carbohydrate 66 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Olive Rotini Toss

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