8 ounces dry pasta of your choice, we used spaghetti
1 pound boneless skinless chicken breasts, cut into 1 ½ inch pieces
1 tablespoon minced fresh rosemary, or half that of dried rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 teaspoons extra virgin olive oil, divided
1 cup chopped shallots (about 2 large shallots)
1 teaspoon fresh garlic, minced
3 tablespoons cider vinegar
¼ cup white wine
1 14 ½-ounce can diced tomatoes with their juice
10 pitted and sliced Kalamata olives
1 tablespoon capers, drained
¼ cup fresh basil, coarsely cut
Bring water to boil for pasta and cook while you are cooking the dish. Once done, drain and hold.
Lay out chicken pieces and divide rosemary, salt and pepper between front and back of chicken pieces.
Heat one tablespoon of the oil in a large non stick pan over medium high heat and cook chicken in two batches using a second tablespoon of oil for the second half of the chicken, about 2-3 minutes on each side per batch. Set chicken aside in a bowl or plate.
Add the last tablespoon of oil to the same pan and place shallots and garlic in and cook for one minute until soft. Add vinegar to deglaze pan.
When vinegar has evaporated, add wine, tomatoes, olives and capers. Cook over medium to medium high heat 5-8 minutes until mixture has thickened.
Add basil and return chicken to pan along with any juices that have leaked out of the chicken and cook for one more minute.
Serve over your favorite pasta.
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4 points per serving (Weight Watchers Winning Points)
Serving Size:1/4 of recipe
Sodium:878 mg sodium
Fat:4 g total fat
Saturated Fat:1 g saturated fat
Carbohydrates:8 mg carbohydrates
Fiber:1 g dietary fiber
Protein:28 g protein
Cholesterol:66 mg cholesterol
Nutrition information is provided as a courtesy; we recommend gathering your own nutritional data.