Chicken And Olive Sauce

Recipe Ingredients

12 oz	340g	Medium-size pasta shells
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1/2 lb	227g / 8oz	Boneless - skinned chicken breasts (about 2 halves), cut into, 1-inch cubes
12		Black olives - such as kalamata pitted, and coarsely chopped
12		Pitted green olives - coarsely chopped up to
1 cup	62g / 2.2oz	Diced tomatoes - fresh or canned
3 tablespoons	45ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Black pepper grated parmesan cheese (optional)
1		Cook shells in large pot of
		Boiling water.

Recipe Instructions

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. 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.

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.

Source:
Family Circle Magazine

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