Chicken Tomato Pasta

by Mom

Robin's Easy Chicken Tomato Pasta

 Prep Time:  15 Min     Cook Time:  30 Min     Ready In:  45 Min

1/2 (16 ounce) package angel hair pasta, thin spaghetti, or rotello

olive oil

2 skinless, boneless chicken breast halves - chopped

(or 2 cans Kirkland chicken)

1 teaspoon Italian seasoning blend

1 teaspoon onion powder

1 teaspoon minced garlic

1 can black olives, quartered and drained

1 (8 ounce) can sliced mushrooms, drained

3 (16 ounce) cans diced tomatoes

1 (8 ounce can) tomato sauce

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes. Drain. 

Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with Italian herb seasoning, onion powder, seasoned salt, and pepper.   

Add chicken to olive oil and cook for 2 to 3 minutes. Stir in minced garlic, drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. 

Reduce heat to low. Stir in tomatoes and tomato sauce, cover, and simmer for 15 minutes. 

Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve. 

(NOTE:  My additions to original recipe making this one my own were -- an extra can of tomatoes, tomato sauce, minced garlic, pepper, and substituting the two cans of chicken)

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