Chicken And Olive Sauce

Chicken And Olive Sauce
Servings: 4 Prep 10 mins Cook 10 mins


  • 12 ounces medium-sized pasta shells
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 pound boneless skinless chicken breasts (about 2 halves), cut into 1-inch cubes
  • 12 black olives, such as Kalamata, pitted and coarsely chopped
  • 12 pitted green olives, coarsely chopped
  • 1 cup diced tomatoes, fresh or canned
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Grated Parmesan cheese (optional)

Make It

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. 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, or pass the Parmesan cheese, separately, at the table.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 532, Fat, total (g): 14, chol. (mg): 26, sat. fat (g): 2, carb. (g): 78, pro. (g): 24, sodium (mg): 701, Percent Daily Values are based on a 2,000 calorie diet.