Title: Chicken and Olive Sauce
Categories: Sauces
Yield: 4 Servings

12 oz Medium-size pasta shells
2 tb Olive oil
1 lg Onion; chopped
1/2 lb Boneless; skinned chicken
-breasts (about 2 halves),
-cut into,1-inch cubes
12 Black olives; such as kalam,
-pitted, and coarsely
-chopped
12 Pitted green olives;
-coarsely chopped
1 c Diced tomatoes; fresh or
-canned
3 tb Chopped fresh basil
1/4 ts Salt
1/8 ts 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 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 "
on Nov 29, 97