Chicken and Pasta Pomodoro

• 1/4 cups Olive Oil
• 1 whole Shallot
• 1/2 cups Diced Onion
• 1 clove Garlic
• 1/4 cups Capers
• 3 cans (14.5 Oz. Can) Italian Stewed Tomatoes With Garlic, Onion And Oregano
• 1 can (4 Oz. Can) Chopped Black Olives
• 2 teaspoons Black Pepper
• 1/2 teaspoons Thyme
• 1 teaspoon Dried Basil (or Fresh If You Have It)
• 1/2 teaspoons Sugar
• 4 whole Boneless, Skinless Chicken Breasts
• 1 package (16 Oz. Package) Vermicelli Noodles
• 1 teaspoon Sea Salt

1. Pasta: in a large pot, boil 6 to 8 cups of water and add vermicelli noodles (or your favorite pasta noodles).
2. Drain pasta when done and toss with olive oil.
3. Pomodoro sauce: heat olive oil up in your saute pan.
4. Add diced shallot, onion, and garlic.
5. Cook for approximately 4 minutes to soften.
6. Add all cans of tomatoes.
7. Then add the capers and olives.
8. Sprinkle in 1 teaspoon of the black pepper, thyme, and basil to suit your taste.
9. Dont forget a little sprinkle of sugar to cut the acidic taste in the tomatoes.
10. Chicken: wash chicken breasts and sprinkle sea salt, pepper and olive oil on all sides.
11. Cook on a George Foreman grill or in a skillet.
12. Let chicken sit for 3 or 4 minutes until juices redistribute.
13. Slice each chicken breast into strips.
14. Then plate up the pasta, pomodoro sauce and top with sliced chicken breast.

olive oil, shallot, onion, clove garlic, capers, italian stewed tomatoes, black olives, black pepper, thyme, basil, sugar, chicken breasts, vermicelli noodles, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-pasta-pomodoro/ (may not work)