Name: Alicia’s Chicken with Olives
Yield: 4 servings
Ingredients: 8 oz thin spaghetti; 1 lb skinless, boneless chicken breast; 1 tbsp olive oil; Salt and pepper, to taste; 1 tsp bottled minced garlic; 1 ½ tsp Italian seasoning; 14 ½ oz can petite diced tomatoes; ¼ cup red or white wine (optional); 2 ¼ oz can sliced black olives

Category30-Minute Meals, Chicken, Dinner

Yields4 Servings

8 oz thin spaghetti

1 lb skinless, boneless chicken breast

1 tbsp olive oil

Salt and pepper, to taste

1 tsp bottled minced garlic

1 ½ tsp Italian seasoning

14 ½ oz can petite diced tomatoes

¼ cup red or white wine (optional)

2 ¼ oz can sliced black olives

Start pasta according to package directions. Cut chicken into small pieces and saute in 12” skillet. Salt and pepper lightly. Cook, stirring occasionally, until the chicken is lightly browned.

Add the garlic and Italian seasoning. Cook and stir for 30 seconds. Add the tomatoes with their juice and the wine, then bring to a boil, uncovered, over high heat. Boil rapidly, stirring occasionally, until the sauce is thick, about 5 minutes. Drain the olives.

Meanwhile, when the pasta is tender, drain and set aside. Add the olives to the skillet and stir.

Remove the sauce from the heat, toss the sauce with the drained spaghetti and serve.

Ingredients