12 oz boneless chicken breast, cut into bite-sized pieces
Salt and black pepper to taste
2 cloves of garlic, minced
1 small onion, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons balsamic vinegar
18 oz penne pasta
4 tablespoons olive oil
1 1/2 cups white wine, dry
4 tomatoes, peeled and seeded, diced
1/2 cup pitted black olives, sliced
Optional: grated Parmesan cheese
12 oz boneless chicken breast, cut into bite-sized pieces
Salt and black pepper to taste
2 cloves of garlic, minced
1 small onion, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons balsamic vinegar
18 oz penne pasta
4 tablespoons olive oil
1 1/2 cups white wine, dry
4 tomatoes, peeled and seeded, diced
1/2 cup pitted black olives, sliced
Optional: grated Parmesan cheese
Cut the chicken breast into bite-sized pieces and season with salt, black pepper, garlic, thyme, and balsamic vinegar
Refrigerate for at least an hour to allow the flavors to meld
Prepare the sauce by heating the olive oil in a pan over medium heat
Add the chopped onion and cook until softened
Add the chicken to the pan and stir until it is lightly browned
Next, add the white wine, diced tomatoes, and black olives
Stir constantly to prevent burning
Reduce the heat to low and let simmer for 10 minutes, stirring occasionally
While the sauce is cooking, prepare the pasta according to package instructions
Drain and set aside
Combine the cooked pasta with the sauce and serve hot, garnished with grated Parmesan cheese if desired.
