CHICKEN WITH GREEN OLIVES AND PASTA RECIPE

Ingredients:
4 chicken breasts, boneless and skinless
3 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped finely
2 garlic cloves, crushed
2 red or green bell peppers, cut into large chunks
9 oz button mushrooms, sliced
6 oz tomatoes, skinned and halved
5/8 cup dry white wine
1 1/2 cups pitted green olives
4-6 tablespoons heavy cream
14 oz dried pasta
salt and pepper to taste

1.
In a large frying pan add 2 tablespoons of the olive oil and the butter, fry the chicken breasts until golden brown. Remove the chicken from the pan.

2.
Add the onion and also the garlic to the pan and fry until it starts to soften. Add the peppers and the mushroom next and cook for 2-3 minutes. Next add the tomatoes, pinch of salt, and some pepper. Now transfer the vegetable mixture into a casserole dish along with the chicken.

3.
Add the dry white wine to the pan after removing the vegetables. Bring the wine to a boil. Now pour the wine over the chicken in the casserole dish. Cover and cook in a preheated oven at 350 degrees F for about 35-40 minutes.

4.
Add the olives into the casserole dish. Pour in the heavy cream stirring slightly to mix well. Cover and return back to the oven for an additional 10-15 minutes.

5.
Meanwhile, while chicken is finishing cooking, bring a large pan of lightly salted water to a boil. Add the other tablespoon of olive oil and pasta to the boiling water. Cook until tender but still firm. Drain the pasta and transfer to a serving dish.

6.
After removing the chicken from the oven then place the chicken on top of the cooked pasta. Spoon some sauce over the chicken and serve immediately.