Yield: 4 Servings
|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 \N||Black olives; such as kalam, pitted, and coarsely chopped|
|12 \N||Pitted green olives; coarsely chopped|
|1 cup||Diced tomatoes; fresh or canned|
|3 tablespoons||Chopped fresh basil|
|⅛ teaspoon||Black pepper|
|\N \N||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