Mediteranean Chicken and Sour Cream Pasta


So this meal does not exactly match up with my lower-carb focus of late, but it is incredibly delicious and easy.  It does require a little time in the oven, but it is oh-so-worth it.  Despite being high in carbs, this meal is actually pretty healthy. I can promise you that it tastes like the creamiest naughtiest thing off the menu at your favourite Italian restaurant, without the extra fat.  Don’t believe me?  Give it a whirl.


  • 1kg tomatoes, chopped roughly
  • 1 red capsicum, chopped roughly
  • 1/2 red onion, chopped roughly
  • 3 garlic cloves, sliced
  • 1 tsp olive oil
  • 2 tsp dried oregano
  • Fresh basil, shredded
  • 2 tbs light sour cream
  • 2 large chicken breasts, sliced thinly
  • 180g tub of mixed olives, feta, sun dried tomatoes
  • 500g pasta


  1. Preheat oven to 200 degrees Celsius.
  2. Place chopped tomatoes, capsicum, onion, red onion and garlic in a casserole dish, toss with olive oil, oregano, salt and pepper.
  3. Bake for 45 minutes
  4. In the last ten minutes of cooking, pan fry chicken until cooked through.
  5. At the same time, bring a pot of salted water to the boil and cook pasta as per the package instructions.
  6. When the tomato sauce is cooked, stir through the chicken, drained Mediterranean mix, basil and pasta.
  7. Stir through the sour cream and fresh basil leaves.  Serve and relish the deliciousness.

Our Take Aways

I’m not sure what else to say but that this meal is delicious.  We have made it a heap of times.  Sometimes by baking the sauce, sometimes on the stove top.  Both ways work well.  This is our go to comfort dinner if we really need one. Nom!


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