Pasta with Chicken, Tomato and Romano

Yields:	6-8 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

1	pound	spaghetti	uncooked
2	each	tomatoes	ripe, cored
2	teaspoons	olive oil
1	large	onion	peeled and finely diced
4	large	garlic cloves	peeled and finely chopped
1	pound	chicken breast	boneless, skinless, cut into strips
1	teaspoon	basil	dried
12	medium	olives	california ripe, coarsely chopped
1	each	green bell pepper	seeds and ribs removed, julienned
15 1/2	ounces	chicken broth, low salt
1	cup	romano cheese	grated

Directions

Prepare pasta according to package directions.

While pasta is cooking, cut the tomatoes in half crosswise and scoop out the seeds with your fingers.

Chop the tomatoes coarsely.

Heat the oil in a large skillet over medium heat.

Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes.

Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes.

Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.

Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes.

When pasta is done, drain it well and add to sauce mixture.

Toss until pasta is evenly mixed with sauce.

Transfer to serving dish, top with cheese and serve.

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Member Review

Chocolate Peanut Dream Pie

I have made this pie many times and it is very good. I even won a pie contest with it. It is very easy to make and the peanut butter flavor is very subtle.