| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 4 | Servings | |
INGREDIENTS
| 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) |
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 " <[email protected]> on Nov 29, 97
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