Linguine with Chicken, Broccoli, & Olives
Toasted pita bread and a mixed greens salad with a creamy dressing complete this flavorful pasta dish.
2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
2 cups small broccoli flowerets
1 red bell pepper, cut into 1/4-inch strips
1/2 medium red onion, cut into thin wedges
1/2 cup pitted kalamata olives, coarsely chopped
1 cup (4 ounces) crumbled feta cheese
Cook linguine according to the package directions; add broccoli during the last 2 minutes of cooking. Drain linguine and broccoli and return to the same saucepan. Cover to keep warm.
Meanwhile, heat 1 tablespoon of olive oil over medium- high heat in a large skillet. Add the red bell pepper and onion. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are lightly browned. Add chicken and cook, stirring constantly, for 1 minute.
Add chicken and vegetable mixture, 1/3 cup olive oil, olives, and feta cheese to the pasta and broccoli. Stir to blend.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories456
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Calories from Fat77%
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Total Fat40g
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Saturated Fat11g
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Total Carbohydrate7g
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Protein19g
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Sugars3g
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Cholesterol91mg
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Dietary Fiber2g
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Sodium1,017mg
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- DAILY VALUE
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Vitamin A44%
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Vitamin C121%
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Calcium19%
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Iron8%
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- DIETARY EXCHANGES
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Fat6.0
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Vegetable1.0
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Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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