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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 15 minute(s)
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 tsp. salt
2 Tbsp. Bertolli® Extra Virgin Olive Oil
1 cup chopped red bell pepper
1 bunch broccoli rabe (about 1 lb.), trimmed and cut into bite-size pieces
3 cloves garlic, finely chopped
1-1/2 cups fat free reduced sodium chicken broth
8 ounces whole wheat rotini pasta, cooked and drained

Season chicken with 1/4 teaspoon salt and, if desired, black pepper.

In 12-inch nonstick skillet, heat 1 tablespoon Bertolli® Extra Virgin Olive Oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.

In same skillet, heat remaining 1 tablespoon Olive Oil and cook red pepper, stirring occasionally, 3 minutes or until almost tender. Add broccoli rabe and cook, stirring occasionally, 3 minutes or until slightly wilted. Stir in garlic and remaining 1/4 teaspoon salt and cook 1 minute. Stir in broth and bring to a boil over high heat. Cook covered 3 minutes or until broccoli rabe is tender.

Serve over hot rotini, then top with chicken.

Nutrition Information per serving
Calories 430, Calories From Fat 80, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 9g, Cholesterol 65mg, Sodium 570mg, Total Carbohydrates 51g, Sugars 3g, Dietary Fiber 6g, Protein 39g, Vitamin A 170%, Vitamin C 260%, Calcium 10%, Iron 20%