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 \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 |
| ¼ teaspoon | Salt |
| 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