"We're big chicken eaters, and I'm always looking for new ways to make it. Don't leave out the olives--they really add to the flavor. Serve with good crisp bread to sop up the juices." -Christine Wilcox, East Greenville, PA
Cooking Light MARCH 2005
Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.
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