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Spaghetti with olives and capers https://www.metro.ca/userfiles/image/recipes/spaghetti-aux-olives-et-aux-capres-10270.jpg PT10M PT27M PT37M
Cook pasta according to directions on package.In a large skillet over medium-high heat, add oil and onion to pan; sauté 4 minutes or until tender.Add garlic; sauté 1 minute.Stir in Italian seasoning, celery salt, red pepper, black pepper, and saffron, if desired.Add chicken thighs to pan; cook 5 minutes or until it is fully cooked (165’F/74’C)Add Pasta sauce, Olives, Chicken Broth, Capers, and 3 Tbsp. (45 mL) parsley.Bring to a boil; reduce heat, and simmer 15 minutes.Add spaghetti to sauce mixture.Cook 2 minutes or until thoroughly heated.Sprinkle with remaining 1 Tbsp. (15 mL) parsley.
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225 g spaghetti with prebiotic fibre 1 c. à soupe (15 ml) extra virgin olive oil 2 cups (500 mL) chopped onion (1 cm x 1 cm dice) 2 tsp. (10 mL) minced garlic 2 tsp. (10 ml) Italian seasoning 1/2 tsp. (3 ml) celery salt 1/4 tsp. (1 mL) crushed red pepper flakes 1/4 tsp. (1 mL) freshly ground black pepper 1/4 tsp. (1 mL) crushed saffron threads (optional) 1/2 lb (225 g) chicken thighs boneless, chopped (or substitude by extra lean ground beef) 1 1/2 cup (375 mL) pasta sauce tomato, basil and garlic 1/2 cup (125 mL) stuffed manzanilla olives, less salt, sliced 1/4 cup (60 mL) no salt added chicken broth 1 Tbsp. (15 mL) capers 1/4 cup (60 mL) chopped fresh fresh parsley, divided 2 to 3 Tbsp. (30 to 45 mL) sun dried tomatoes, chopped
Spaghetti with olives and capers

Spaghetti with olives and capers

Rate this recipe
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2
servings
0:10
Preparation
0:27
COOKING
0:37
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 225 g
    spaghetti with prebiotic fibre
  • 1 c. à soupe
    (15 ml)
    extra virgin olive oil
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  • 2 cups
    (500 mL)
    chopped onion (1 cm x 1 cm dice)
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  • 2 tsp.
    (10 mL)
    minced garlic
  • 2 tsp.
    (10 ml)
    Italian seasoning
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  • 1/2 tsp.
    (3 ml)
    celery salt
  • 1/4 tsp.
    (1 mL)
    crushed red pepper flakes
  • 1/4 tsp.
    (1 mL)
    freshly ground black pepper
  • 1/4 tsp.
    (1 mL)
    crushed saffron threads (optional)
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  • 1/2 lb
    (225 g)
    chicken thighs boneless, chopped (or substitude by extra lean ground beef)
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  • 1 1/2 cup
    (375 mL)
    pasta sauce tomato, basil and garlic
  • 1/2 cup
    (125 mL)
    stuffed manzanilla olives, less salt, sliced
  • 1/4 cup
    (60 mL)
    no salt added chicken broth
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  • 1 Tbsp.
    (15 mL)
    capers
  • 1/4 cup
    (60 mL)
    chopped fresh fresh parsley, divided
  • 2 to 3 Tbsp.
    (30 to 45 mL)
    sun dried tomatoes, chopped
Imprimer ma sélection

Preparation

Cook pasta according to directions on package.

In a large skillet over medium-high heat, add oil and onion to pan; sauté 4 minutes or until tender.

Add garlic; sauté 1 minute.

Stir in Italian seasoning, celery salt, red pepper, black pepper, and saffron, if desired.

Add chicken thighs to pan; cook 5 minutes or until it is fully cooked (165’F/74’C)

Add Pasta sauce, Olives, Chicken Broth, Capers, and 3 Tbsp. (45 mL) parsley.

Bring to a boil; reduce heat, and simmer 15 minutes.

Add spaghetti to sauce mixture.

Cook 2 minutes or until thoroughly heated.

Sprinkle with remaining 1 Tbsp. (15 mL) parsley.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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