Pasta With Chicken and Olive Sauce
By: Anonymous
Published: Thursday, December 17, 2009 - 2:49am

Ingredients




12 ounces pasta shells
1 tablespoon olive oil
1/2 lrg onion chopped
1 pound boneless skinless chicken breast halves cubed
12 black olives pitted
12 green olives coarsely chopped
1 can diced tomatoes with Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup Parmesan cheese

Preparation

1 1. Cook shells according to package directions.  SAVE AT LEAST ONE CUP OF PASTA WATER WHEN YOU DRAIN PASTA 2 2. Meanwhile, heat the oil in large, heavy skillet over medium-high heat. 3 Add onion; cook, stirring occasionally, until softened, for about 2 minutes. 4 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, 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. 5 4. 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. 6 NOTES :* Original recipe called for 2 Tablespoons Olive Oil