Quick Recipe; Chicken With Tomato-Giardiniera Sauce

4 servings

1 cup drained giardiniera (Italian mixed vegetable pickles - see note)

1 tablespoon olive oil

4 boneless and skinless chicken breast halves

1 medium clove garlic, peeled and minced

1/4 cup oil-cured or Kalamata olives, pitted and coarsely chopped

1 cup tomato-basil pasta sauce

1/4 cup water

1 bay leaf

Freshly ground black pepper

2 tablespoons slivered fresh basil

1 1/2 cups penne pasta

1/4 cup tomato-basil pasta sauce

2 tablespoons slivered fresh basil

1. Coarsely chop the pickled vegetables and set aside. Bring a large pan of water to the boil for the pasta.

2. Heat a tablespoon oil in a large nonstick skillet set over medium heat. When the pan is hot, add the chicken and cook about 3 minutes on each side. (The chicken will not be done at this point.) Remove from the pan.

3. Put the garlic into the pan and stir 30 seconds. Then add pickled vegetables, olives, tomato sauce, water and bay leaf. Simmer 5 minutes.

4. Put the chicken back into the pan, spooning some of the sauce over each piece. Cover and simmer on medium-low heat 5 minutes, or until chicken tests done. Remove bay leaf. Season with pepper and stir in basil.

5. Put the pasta into the boiling water and cook according to package directions. Drain and put back into the hot pan. Toss with the pasta sauce and basil. Transfer to plates. Spoon the chicken and sauce on top and serve.

Note: Look for giardiniera in the pickle section of major supermarkets.

Data per serving Calories 386 Protein 34.03g Fat 10.43g Carbohydrates 37.65g Sodium 1049mg Saturated fat 1.73g Monounsaturated fat 3.73g Polyunsaturated fat 1.22g Cholesterol 73m.