ROSEMARY, TOMATO AND BLACK OLIVE CHICKEN

Rosemary, Tomato and Black Olive Chicken image

Provided by Irmgard

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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1 tablespoon olive oil
4 boneless skinless chicken breasts, cut into strips
1 onion, halved and sliced
2 garlic cloves, chopped
1 pinch red pepper flakes
1 tablespoon rosemary, finely chopped
125 ml white wine
400 g chopped tomatoes
10 black olives, pitted
200 g orzo pasta, cooked

Steps:

Heat 2 teaspoons of the oil in a large non-stick saucepan.
Brown the chicken with a little salt and pepper until crisp on all sides.
Remove and add the rest of the oil to pan with the onion, garlic, red pepper flakes and rosemary.
Cook for 7 minutes, then add the wine, tomatoes and chicken.
Add additional salt and pepper to taste and simmer for 10 minutes.
Add the olives and serve with cooked orzo or another small-sized pasta.

Nutrition Facts : Calories 419.8, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 228.8, Carbohydrate 45.9, Fiber 3.7, Sugar 5.5, Protein 33