Florentine Pasta Salad Recipe

Ingredients

1 (10 ounce) package dry spaghetti sauce

3 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon salt

1 teaspoon dried black pepper

1 teaspoon dried basil

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

2 teaspoons dried oregano

1/4 teaspoon dried rosemary

1 (28 ounce) can crushed tomatoes, with juice

1 (2 pound) boneless, skinless chicken breast halves

1/4 cup olive oil

1/3 cup extra virgin olive oil

1/3 cup chopped fresh parsley

Directions

Heat olive oil in a large skillet over medium heat; saute garlic, salt, pepper, basil, basil, thyme, oregano and rosemary 5 minutes, stirring occasionally. Remove chicken from marinade; discard marinade.

Add pasta and vegetable mixture to skillet over medium-high heat. Stir gently to coat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes, or until al dente; stir in tomatoes, chicken, olives and parsley. Bring to a full boil; reduce heat, and simmer 20 minutes.

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Comments

jastdava writes:

⭐ ⭐ ⭐ ⭐

Made this for dinner, the salsa recipe is awesome, I followed the recipe exactly or else I wouldn't review it, the only thing I don't understand is the spinach, why?? no other enchilada recipe (beef or chicken) that I know of uses it. I will make this again but will reduce the sauce more and probably skip the spinach, I actually have ingredients left over and I think I'll make a batch just for chips, so good

omoly Thoroson writes:

⭐ ⭐ ⭐ ⭐

This is pretty tasty. However I would advise avoiding the thumbprints as they can trim your pinky and cause inadvertent pulls. Also could use a bit more lemon juice because of the sodium benzoate but overall pretty good.

obvooos writes:

⭐ ⭐ ⭐ ⭐ ⭐

good basic recipe