Alicia’s Chicken with Olives
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
1
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.
2
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.
3
Meanwhile, when the pasta is tender, drain and set aside. Add the olives to the skillet and stir.
4
Remove the sauce from the heat, toss the sauce with the drained spaghetti and serve.
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