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Spaghetti with olives and capers
2015-03-10
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.
2
Metro
4
2
4
4
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 olive, 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
2
servings
0:10
Preparation
0:27
COOKING
0:37
TOTAL TIME
Ingredients
-
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 olive, 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
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.
