Chicken Spaghetti with Black Olives

Are you like me?  Could you eat pasta dishes everyday, if your waistline would allow?  I always tell my husband that whenever we do get around to visiting Italy, I'm losing my passport after we get there.  I've dreamed of eating in Italy ever since high school.  All I want to do is eat when I go there.  Oh sure, there's plenty of monuments, statues, and architecture to admire and see.  You need somewhere to walk off breakfast, lunch and dinner.  However for me, it's all about the food.

HERE'S LAST NIGHT'S CHICKEN SPAGHETTI

• 2 roasted chicken breasts, shredded
• 2 tablespoons unsalted butter
• 1 cup chopped tomatoes with garlic
• 10 Calamata olives, sliced
• 2 pepperocini peppers, chopped
• 8 ounces whole grain Capellini (Angel Hair) pasta
• 1 (26 ounce) Hunts Garlic & Herb spaghetti sauce
• 1 package of shredded Parmesan
• 1 loaf of garlic bread, you pick your favorite

Begin by cooking pasta as directed on package.  Shred roasted chicken breasts into bite size pieces and set aside. On medium heat, in a small saute pan, melt butter and cook tomatoes for 7-10 minutes.  Add in chicken, olives and peppers and cook until chicken is heated through.  Warm up spaghetti sauce for the kiddos. 

For the grown ups, serve chicken mixture over pasta, topped with Parmesan and add a slice of garlic bread and pepperocini peppers on the side. 

KID FRIENDLY TIP

For picky eaters, simply serve pasta with spaghetti sauce and garlic bread on the side.  The pepperocini peppers in this dish are spicy.  You could save back some of the shredded chicken to mix straight into the spaghetti sauce.  My kids prefer chicken in their spaghetti, anyways.

Let me know how this recipe works for you.  I had just enough leftover for lunch and it was even better the second time around.  Let me know if you made it different for the picky eaters in your family.  I'm always interested in new ideas.

Check for Free Local grocery store coupons and save money on this recipe!