Olive Oil Chicken Pasta


1 garlic, minced*
1 pound bag of spaghetti noodles
1 tsp garlic powder
1 tsp Italian Seasoning (or a combination of Marjoram, Basil, Rosemary, Thyme, Oregano, Savory, and Sage)
1 tsp onion powder
1 tsp salt
1/2 cup carrots, diced
1/2 cup mushrooms, sliced (optional)
1/2 cup peas
1/2 tsp pepper
1/4 cup olive oil (Saint George)
1/4 small onion, chopped*
1-2 large chicken breasts, shredded or cubed (or one 12.5 oz can of chicken also works)
3 Tbsp olive oil


1.Salt, pepper, garlic powder, and onion powder to taste

2.Prepare spaghetti noodles in a large pot according to directions on package (I usually add 1 Tbsp of olive oil and 1 tsp of salt to the pasta as it cooks).

3.In a large sauce pan add 3 Tbsp of olive oil, and sauté' onion and garlic clove over medium heat.

4.Add chicken to the sauce pan, season with salt, pepper, garlic powder, and onion powder to taste 

5.Add in peas, carrots, and optional mushrooms and sauté with chicken until tender (between 5-7 minutes).
Once pasta is done, drain the water and put back in large pot.

6.Add the 1/4 cup of Saint George olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning. (It may help to add the seasonings a little at a time as you stir the pasta noodles, or add half seasonings, then stir, then add the other half so that it's easier to get it over all the noodles).
Combine chicken and vegetables to the pasta noodles and mix.
Give it a taste and add more seasonings if you'd like.

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