Chicken and olive sauce

Yield: 4 Servings

Measure Ingredient
12 ounces Medium-size pasta shells
2 tablespoons Olive oil
1 large Onion; chopped
½ pounds Boneless; skinned chicken breasts (about 2 halves), cut into,1-inch cubes
12 Black olives; such as kalam, pitted, and coarsely chopped
12 Pitted green olives; coarsely chopped
1 cup Diced tomatoes; fresh or canned
3 tablespoons Chopped fresh basil
¼ teaspoon Salt
⅛ teaspoon Black pepper
Grated parmesan cheese; (optional)

1. cook shells in large pot of boiling water.

2. Meanwhile, heat the oil in large heavy skillet over medium-high heat Add onion; cook, stirring occasionally until softened, for about 2 minutes.

3. Add the cubed chicken to the skillet; cook, stirring occasionally, until the chicken loses its raw look about 2 minutes. Add the coarsely chopped black and green olives, the diced tomatoes and fresh basil. Brir to boiling. Add 1 cup of the pasta cooking water to the skillet, stirring to mix. Return the sauce to boiling over medium-high heat, stirring. Adc the salt and pepper to the skillet, stirring to blend.

4. Drain the pasta and toss with the sauce in a large serving bowl pasta is well coated. Sprinkle the top with grated Parmesan cheese if desired, or pass the Parmesan cheese, separately, at the table.

Nutrient Value Per Serving: 532 calories, 14 g fat (2 g saturated), 24 g protein, 78 g carbohydrate, 701 mg sodium, 26 mg cholesterol.

Recipe by: Family Circle Magaaine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@...> on Nov 29, 97

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