Pasta with Chicken, Tomato and Romano
1 pound Spaghetti, Linguine or Thin Spaghetti – uncooked
2 ripe tomatoes – cored
2 teaspoons olive or vegetable oil
1 large onion – peeled and finely diced
4 large cloves garlic – peeled and finely chopped
1 pound boneless, skinless chicken breast – cut into strips
1 teaspoon dried basil
12 medium California ripe olives (12-16 olives) – coarsely chopped
1 green bell pepper – seeds and ribs removed, julienned
1 15 1/2-ounce can low-sodium chicken broth
1 cup grated Romano cheese
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.
Serves 6 to 8