Pasta With Chicken and Olive Sauce

Photo: flickr user avlxyz

Ingredients

12 ounces pasta shells

1 tablespoon olive oil

1/2 lrg onion chopped

1 pound boneless skinless chicken breast halves cubed

12 black olives pitted

12 green olives coarsely chopped

1 can diced tomatoes with Italian seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup Parmesan cheese

Preparation

1. Cook shells according to package directions. SAVE AT LEAST ONE CUP OF PASTA WATER WHEN YOU DRAIN PASTA

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, and the diced tomatoes. basil. Bring 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. Add the salt and pepper to the skillet, stirring to blend.

4. Drain the pasta and toss with the sauce in a large serving bowl until the pasta is well coated. Sprinkle the top with grated Parmesan cheese, if desired.

NOTES :* Original recipe called for 2 Tablespoons Olive Oil