Rosemary, Tomato And Black Olive Chicken

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts, cut into strips
• 1 onion, halved and sliced
• 2 garlic cloves, chopped
• 1 pinch red pepper flakes
• 1 tablespoon rosemary, finely chopped
• 125 ml white wine
• 400 g chopped tomatoes
• 10 black olives, pitted
• 200 g orzo pasta, cooked

1. Heat 2 teaspoons of the oil in a large non-stick saucepan.
2. Brown the chicken with a little salt and pepper until crisp on all sides.
3. Remove and add the rest of the oil to pan with the onion, garlic, red pepper flakes and rosemary.
4. Cook for 7 minutes, then add the wine, tomatoes and chicken.
5. Add additional salt and pepper to taste and simmer for 10 minutes.
6. Add the olives and serve with cooked orzo or another small-sized pasta.

olive oil, chicken breasts, onion, garlic, red pepper, rosemary, white wine, tomatoes, black olives, orzo pasta

Taken from www.food.com/recipe/rosemary-tomato-and-black-olive-chicken-457070 (may not work)