Chicken with Olives

By michaelmeiner

Ingredients

• 8 ounces thin spaghetti -- cooked
• 4 boneless chicken breasts -- 1 1/2" cubes
• 1 Tablespoon olive oil
• Salt and pepper -- to taste
• 1 teaspoon minced garlic
• 1 1/2 teaspoons Italian seasoning
• 1 14.5 ounce can Italian style stewed tomatoes
• 1/4 cup red or white wine -- optional
• 1 2 1/4 ounce can sliced black olives

Details

Servings 1

Preparation

Step 1

Heat oil in skillet over high heat. Add chicken and salt and pepper lightly. Cook until chicken is lightly browned all over.

Add garlic and Italian seasoning. Cook and stir for 30 seconds. Add the tomatoes with their juice and the wine. Bring to a boil, uncovered, over high heat. Boil rapidly, stirring occasionally, until the sauce is thick, about 5 minutes. Add drained olives. Toss with spaghetti.