The following is a quick recipe adapted from “Great Adventures in Food,” by Ellen Haas.
Pasta with chicken, tomato and olive sauce
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 servings
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2 teaspoons olive oil
1 pound lean ground chicken or turkey
1 onion, finely chopped
1 clove garlic, minced
1 bottle (26 ounces) tomato-basil pasta sauce
1 can (2.25 ounces) sliced black olives, drained
2 teaspoons dried mixed Italian herbs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups penne pasta
1/4 cup grated Parmesan cheese
1. Heat olive oil in large skillet over medium heat. Add ground chicken; cook, breaking up with spatula, until no longer pink, about 5 minutes. Drain excess fat. Add onion and garlic. Cook 5 minutes, stirring occasionally. Add tomato sauce, olives, herbs, pepper and salt. Simmer 15 minutes.
2. Meanwhile, cook pasta according to package directions. Remove 1/2 cup of cooking water; drain pasta. Return to hot pan. Add tomato sauce and enough cooking water to give sauce desired consistency. Serve sprinkled with Parmesan.
Nutrition information per serving:
455 calories, 30% of calories from fat, 15 g fat, 3.6 g saturated fat, 70 mg cholesterol, 53 g carbohydrates, 27 g protein, 1,040mg sodium, 5.4 g fiber