Chicken And Olive Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 4 | Servings | |
INGREDIENTS
| 12 | oz | Medium-size pasta shells |
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1/2 | lb | Boneless, skinned chicken |
| breasts about 2 halves | ||
| cut into1-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 | T | Chopped fresh basil |
| 1/4 | t | Salt |
| 1/8 | t | Black pepper |
| Grated parmesan cheese | ||
| optional |
INSTRUCTIONS
cook shells in large pot of boiling water. Meanwhile, heat the oil in large heavy skillet over medium-high heat Add onion; cook, stirring occasionally until softened, for about 2 minutes. 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. 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 " <Nitro_II@classic.msn.com> on Nov 29, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 216
Total Fat: 24.6g
Cholesterol: 110.5mg
Sodium: 1577mg
Potassium: 959.7mg
Carbohydrates: 17.5g
Fiber: 6.1g
Sugar: 6.6g
Protein: 49g