Chicken breasts are served with a Sicilian-style blend of olives and capers over hot pasta in this quick and easy weeknight dish.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp. lemon zest
1 Tbsp. capers
1 clove garlic, minced
1 cup KRAFT Finely Shredded Mozzarella Cheese
3 cups hot cooked rotini pasta
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Let's Make It
Cook chicken in nonstick skillet on medium-high heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
Add tomatoes, olives, lemon zest, capers and garlic to skillet; cook 4 min. or until heated through, stirring frequently.
Return chicken to skillet; cook 1 min. or until heated through. Top with cheese. Serve over pasta.
How to check chicken for doneness
Always use a thermometer to see if chicken is cooked through. The internal temperature should register at least 165ºF. When the chicken is completely cooked, the juices should run clear.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.