Hunter's Chicken

Yield: 4 servings (serving size: 3/4 cup linguine, about 3/4 cup chicken with sauce, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 18%
  • Fat: 8.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 38.1g
  • Carbohydrate: 50.4g
  • Fiber: 2.5g
  • Cholesterol: 138mg
  • Iron: 3.7mg
  • Sodium: 930mg
  • Calcium: 153mg


  • 1 (9-ounce) package fresh linguine, uncooked
  • 12 chicken breast tenders (about 1 pound)
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoons chopped pimento-stuffed olives
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 (14 1/2-ounce) cans Italian-style stewed tomatoes, undrained
  • 1/4 cup (1 ounce) preshredded part-skim mozzarella cheese


  1. Cook pasta according to package directions. Drain well; keep warm.
  2. While pasta cooks, dredge chicken in breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until browned. Stir in olives and next 4 ingredients (olives through tomatoes). Cook 5 minutes or until chicken is done. Serve over linguine, and top with cheese.
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