Chicken And Olive Sauce

Makes 4
Prep 10 m
Cook 10 m



  1. 1 of 4 Cook shells in large pot of boiling water.
  2. 2 of 4 Meanwhile, heat the oil in large, heavy skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, for about 2 minutes.
  3. 3 of 4 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. 4 of 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 Information for Chicken And Olive Sauce
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 701 mg sodium, 532 kcal cal., 78 g carb., 24 g pro., 26 mg chol., 14 g Fat, total