Pasta With Chicken Tomato And Romano

Serves 6 to 8

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked
2 ripe tomatoes, cored
2 tsp. olive or vegetable oil
1 large onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
1 pound boneless, skinless chicken breast, cut into strips
1 tsp. dried basil
12-16 medium California ripe olives, coarsely chopped
1 green bell pepper, seeds and ribs removed, julienned
1 (15-1/2-oz.) can low-sodium chicken broth
1 cup grated Romano cheese

Prepare pasta according to package directions. While pasta is cooking, cut
the tomatoes in half crosswise and scoop out the seeds with your fingers.
Chop the tomatoes coarsely. Heat the oil in a large skillet over medium
heat. Add the onion and garlic and cook until the onion is lightly browned
and tender, about 6 minutes. Add the chicken and basil and cook until the
chicken is lightly browned, about 8 minutes. Stir in the olives, green
pepper and tomatoes and cook until the tomatoes begin to give off liquid,
about 2 minutes. Add the chicken broth to the skillet, heat to boiling and
boil until half of the liquid is evaporated, about 4 minutes. When pasta
is done, drain it well and add to sauce mixture. Toss until pasta is
evenly mixed with sauce. Transfer to serving dish, top with cheese and
serve.

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