4 skinless chicken breast fillets, cut in strips
1 red onion, sliced
½ tsp crushed garlic
1 x 400gm can chopped tomatoes
Pinch chilli flakes
½ - 1 tsp dried rosemary
½ cup dry white wine
16 black olives, pitted and sliced
240gm small pasta shells
Method
Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the chicken pieces until sealed.
Remove from the pan to a plate.
Now fry the onion and garlic until the onion starts to soften.
Add the tomatoes, chilli, rosemary and wine.
Simmer for 5 minutes.
Add back the chicken and toss in the olives.
Simmer for another 5 minutes, or until the chicken is cooked through.
Serve over the pasta with a green salad on the side.
