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Prep Time
15 mins
Total Time
30 mins


10 oz
spaghetti (approx. 1/3 of a pkg)
300 g
2 cups
small broccoli florets
500 mL
2 tsp
olive oil
10 mL
boneless skinless chicken breasts (approx. 8 oz/250 g each), sliced
1/2 tsp
each salt and pepper
2 mL
1/2 cup
finely diced onion
125 mL
2 cloves
garlic, minced
5 to 6
diced Roma tomatoes (about 3 cups/750 mL)
3 tbsp
chopped fresh oregano
45 mL
1/3 cup
sliced, pitted black olives
75 mL
3 tbsp
mediterranean pesto
45 mL
1/4 cup
freshly grated Parmesan cheese
60 mL


Step 1

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, adding broccoli to the pasta water during the last 20 seconds of cooking. Meanwhile, heat olive oil in a large skillet over high heat. Season chicken on all sides with salt and pepper and cook, browning well, for about 10 min. Drain pasta and broccoli, reserving 1/2 cup (125 mL) of the cooking water.

Step 2

Add the onion and garlic to the chicken and cook a few minutes until fragrant. Add tomatoes, oregano, olives and reserved pasta water. Simmer for a few minutes to reduce and thicken slightly. Mix in pesto.

Step 3

Divide the pasta evenly among 4 plates or bowls and top with the chicken mixture. Sprinkle with Parmesan cheese and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
2 cups/500 mL
16 g
Saturated Fat:
3 g
59 g
5 g
75 mg
40 g
590 mg
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