Ingredients
5-1/4 cups uncooked bow tie pasta3/4 pound boneless skinless chicken breasts, cubed1 tablespoon butter1 tablespoon olive oil2 green onions, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained2 tablespoons minced fresh parsley, divided1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano1/4 teaspoon pepper2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth3/4 pound cooked large shrimp, peeled and deveined3 plum tomatoes, diced10 large pitted ripe olives, slicedMinced fresh parsley, optional
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper.
Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.
