PASTA WITH CHICKEN, PEPPERS AND OLIVES

Pasta with Chicken, Peppers and Olives image

Provided by Pamela Rappaport

Categories Pasta

Time 30m

Number Of Ingredients 15

1 small onion chopped
1 clove garlic minced
8-10 pepperoncini peppers sliced
12 calamata olives, chopped
1 large can diced tomatoes (28 oz?)
1 tsp sugar
1/2 tsp dried thyme
salt and pepper
dash italian seasonning
dash red pepper flakes, optional
1 Tbsp balsamic vinegar
2 chicken breasts, cut into small bite size pieces
1/2 lb pasta such as penne or spaghetti
1 - 2 Tbsp olive oil, extra virgin
optional - 6 canned artichoke hearts, chopped, 1 t capers

Steps:

1. Bring a pot of salted water to boil and add the pasta.
2. Saute the chicken in a little olive oil until slightly browned. Remove.
3. Add onion and garlic to the pan and saute until tender.
4. Add everything else to the pot and bring to a simmer. Add the chicken back in.
5. Drain pasta just before it is done. Reserve about 1/2 cup of the cooking water to use if the sauce is too dry.
6. When the chicken is tender, add the pasta to the pot and cook it all together for 2 minutes. Stir in balsamic vinegar and remove from heat.
7. Serve immediately with parmesan cheese.