30-Minute Spanish Chicken

• 1 1/2 to 2 lb. skinless chicken strips
• 1 (5 oz.) jar Spanish olives, quartered
• 1/2 c. grape cherry tomatoes, cut in halves
• 1/4 c. diced Spanish onion or purple onion
• 1 (3 oz.) can mushrooms, sliced
• 1 (3 oz.) can black jalapeo olives, sliced
• 1/4 c. extra virgin olive oil
• 1 Tbsp. butter
• 1/4 c. red or Spanish wine or red cooking wine
• 3/4 pkg. (10 oz.) angel hair pasta noodles

1. Heat water for the noodles and let come to a boil in a separate pot.
2. Add noodles to boiling water when you add the mushrooms and black olives to the Spanish chicken mixture in the large skillet. Begin by sauteed chicken strips in a large/deep skillet on medium-low heat with the olive oil, turning occasionally.

chicken strips, spanish olives, grape cherry tomatoes, spanish onion, mushrooms, black jalapeo olives, extra virgin olive oil, butter, red, pasta noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83582 (may not work)