Recipe - Chicken And Olive Sauce

12 ounce Mediumsize pasta shells
2 tablespoon Olive oil
1 lg Onion; chopped
One half pound Boneless; skinned chicken
breasts (about 2 halves),
cut into,1inch cubes
12 Black olives; such as kalam,
pitted, and coarsely
chopped
12 Pitted green olives;
coarsely chopped
1 cup Diced tomatoes; fresh or
canned
3 tablespoon Chopped fresh basil
One fourth teaspoon Salt
1/8 teaspoon Black pepper
Grated parmesan cheese;
(optional)

1. cook shells in large pot of boiling water.

2. Meanwhile, heat the oil in large heavy skillet over mediumhigh 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 minced 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 mediumhigh 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 MCRecipe Digest V1 #933 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 29, 97