2 large chicken breasts, skinned, boned, and cut into bite-size pieces
cup all purpose flour
cup Colavita Extra Virgin Olive Oil
12 medium pitted olives, chopped
1 onion, chopped
One 16-ounce can plum tomatoes, chopped and undrained
teaspoon dried rosemary
1 tablespoon unsalted butter
pound mushrooms, sliced
cup dry white wine
Freshly ground black pepper, to taste
Sea salt, to taste (optional)
1 pound rigatoni
Serves 4 to 6
Coat the chicken breasts with the flour and brown the pieces in Colavita Extra Virgin Olive Oil in a large skillet. Add the olives, onion, tomatoes, rosemary, butter, mushrooms, white wine, pepper, and salt. Cover and simmer for 20 minutes, or until the chicken is thoroughly cooked.
Meanwhile, cook the pasta. Spoon the sauce over each portion of pasta and serve.