Healthy living

Chicken cacciatore pasta

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


  • 300 g dried wholemeal penne or spirals
  • olive or canola oil spray
  • 2 small skinless chicken breasts, cut into 1 1/2 cm cubes (400 g)
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 2 red capsicums, seeded, cut into thin 3 cm strips
  • 400 g mushrooms, sliced
  • 2 x 400 g cans diced tomatoes with garlic and basil
  • 1/2 cup pitted olives (50 g), sliced
  • freshly ground black pepper, to taste
  • 1 cup basil leaves, shredded
  • sprinkle of chilli flakes (optional)
  • torn basil leaves, extra, to serve


1. Bring a medium-sized saucepan of water to the boil. 

2. Add pasta to boiling water and cook for 14 minutes until just tender, or according to packet instructions. Drain well and set aside. 

3. Meanwhile, place a large non-stick frypan on high heat and spray with oil. Add chicken and stir-fry for 2–3 minutes until browned, transfer to a plate and set aside. 

4. Reheat pan on high, spray with oil and cook onion for 3 minutes until softened, stirring often. 

5. Add garlic, capsicum and mushrooms and cook for a further 3 minutes. 

6. Stir through tinned tomatoes and olives, season with pepper and simmer for 5 minutes or longer if times permits. 

7. Add in chicken with any juices, basil and chilli flakes and heat for 2 minutes until cooked through, taking care not to overcook chicken. 

8. Mix cooked pasta through sauce and serve immediately topped with torn basil.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.