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)
INSTRUCTIONS
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 "
<Nitro_II@classic.msn.com> on Nov 29, 97
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!