Chicken and Pasta

Ingredients

• 2 tablespoons olive oil
• ½ whole red onion, diced
• 3 cloves garlic, minced
• 1 can Rotell
• ⅓ black and green onions, pitted and chopped
• 2 whole boneless, skinless chicken breasts, pounded to even thickness
• Salt
• Pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• Grated Parmesan cheese
• ½ pounds spaghetti, cooked al dente and drained
• 1 teaspoon olive oil

Directions

1. Heat a skillet over medium heat, and add 2 tablespoons olive oil. Add diced red onion and stir for five minutes.
2. Add garlic and cook for another minute.
3. Pour in drained Rotell and chopped olives. Simmer for 15 minutes.
4. While sauce is simmering, sprinkle salt and pepper over chicken breasts.
5. Heat 1 tablespoon olive oil and 1 tablespoon butter in another skillet.
6. Cook chicken on both sides until done. Set aside.
7. Toss the cooked pasta in olive oil and place in serving dish.
8. Spoon ¾ of the sauce over the pasta, place chicken on top, and spoon the rest of the sauce over the chicken.
9. Sprinkle with Parmesan and serve immediately.