Total Steps
5
Ingredients
10
Tools Needed
2
Ingredients
- 1 cup Parmesan cheese
- 0.125 teaspoon black pepper
- 0.25 teaspoon salt
- 1 can diced tomatoes with Italian seasoning
- 12 pieces green olives, coarsely chopped
- 12 pieces black olives, pitted
- 1 pound boneless skinless chicken breast halves, cubed
- 0.5 large onion, chopped
- 1 tablespoon olive oil
- 12 ounce pasta shells
Instructions
Step 1
Cook shells according to package directions. Save at least one cup of pasta water when you drain pasta.
Step 2
Meanwhile, heat the oil in large, heavy skillet over medium-high heat.
Step 3
Add onion; cook, stirring occasionally, until softened, for about 2 minutes.
Step 4
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, and the diced tomatoes. basil. Bring 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. Add the salt and pepper to the skillet, stirring to blend.
Step 5
Drain the pasta and toss with the sauce in a large serving bowl until the pasta is well coated. Sprinkle the top with grated Parmesan cheese, if desired.