Ingredients:
6 Large Boneless Chicken breasts
4 TBS chopped Garlic
2 cups Low fat, low salt Chicken Broth
1 cup White Wine
3 TBS Butter (Healthy Balance)
3-4 TBS Extra Virgin Olive Oil
1 cup Sun dried Tomatoes in oil
1 can large pitted Black Olives, sliced
3 TBS Flour
2 TBS Parsley
1 Package (or box) Rigatoni pasta
Directions:
Put water onto boil with a few drizzles of EVOO and a pinch of salt for the pasta. Meanwhile, chop the tomatoes and slice olives and set aside. Cut the chicken into large chunks and in a large bowl toss with the flour until they’re all coated. Shake off all the excess. In a large Sautee pan, (on med/high) add butter and EVOO until melted, add garlic and stir until just browned. Add the chicken, while stirring constantly. Add the White wine. Be sure to scrape the bottom of the pan after adding the Wine! Then add the Chicken Broth. Stir well and simmer on medium heat until the sauce gets nice and thick and the Chicken is almost cooked through. Add in the tomatoes and olives, and blend in with the Chicken and the sauce. Add in the parsley and simmer for another 5 minutes. Drain pasta. Serve over pasta with a few sprinkles of fresh Parsley on top. Enjoy!