• 1 1/2 cups pasta shapes (spiral or bows), to make 2 cups cooked
  • spray olive or canola oil spray
  • 200 g skinless chicken breast, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 capsicum, chopped
  • 100 g mushroom, chopped
  • 1 x 400 g can no-added-salt diced tomatoes
  • 1 tomato, chopped
  • 2 tbs salt-reduced tomato sauce
  • 1/4 cup olives
  • 1 sprinkle chilli flake, optional
  • 1/2 cup basil leaves


  1. Cook pasta according to packet instructions. Drain well and set aside.
  2. Place a large non-stick frypan on high heat and spray with oil. Add chicken and stir-fry for 4 minutes until browned but not completely cooked. Remove chicken from pan and set aside.
  3. In the same pan, cook onion till softened, stirring often. Add garlic, capsicum, mushrooms and and fresh tomato and cook for another3 minutes.
  4. Add tinned tomatoes, chicken and olives, season with chilli flakes and simmer for 5 minutes or longer if times permits.
  5. Mix cooked pasta and basil through sauce and serve with black pepper.


*To make this dish gluten free, use gluten free pasta or noodles

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Nutrition Information

per serving per 100g
Energy 2154 kJ 297 kJ
515 Cal 71 Cal
Protein 48 g 7 g
Fat, total 6 g 1 g
— saturated 1 g 0.2 g
Carbohydrate 58 g 8 g
— sugars 20 g 3 g
Sodium 641 mg 88 mg
Fibre 13 g 2 g

Member comments & rating

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Comments (3)

  • Avatar

    Delicious and plenty of leftovers!
    Posted on: 23 Apr 19

  • Avatar

    I don't do spicy and don't like olives, so took out olives and chili flakes, still YUM!!!
    Posted on: 09 Mar 19

  • Avatar

    This is really nice,but I added some anchovies, capers & fresh basil to make it even better.
    April Foord
    Posted on: 14 Jun 18

Rating (3 ratings)