Chef Thomas's Chicken Linguine

• 2 chicken breast
• 1 Handful of linguine noodles
• 2 large garlic cloves
• 1 six ounce can of pitted black olives
• 1/2 Of a white onion and green pepper( roughly chopped )
• 3 tsp of capers
• 12 Cherry tomatoes cut in half
• 1 tsp of Cayenne pepper
• 1 handful of fresh basil rolled and chopped once

1. fill a pan and full of water and set to boil
2. I personally marinated my olives in a ziplock bag with olive oil and red wine with a little bit of rosemary overnight but that's optional...
3. In the meantime while your water is boiling prepare all vegetables and start grilling your chicken in which I cooked in olive oil and lime juice or lemon
4. After your chicken is grilled cut into cubes and set aside
5. At this point go ahead and start cooking your pasta with olive oil and salted water
6. While your noodles are cooking put everything else in a large pan and saute in olive oil on mid to high heat note that the tomatoes will break down rather quickly this is normal then once they make a really nice puree the sauce is done
7. then add the chicken to the sauce and toss together when chicken is heated again pour over your noodles and enjoy
8. la cena e servita

chicken breast, handful of linguine noodles, garlic, black olives, onion, capers, tomatoes, cayenne pepper, handful of fresh basil

Taken from cookpad.com/us/recipes/337439-chef-thomass-chicken-linguine (may not work)