COLUMBUS DAY PASTA

When I was a little guy, I often sat at my grandma’s table and watched her put
together this dish that was a family favorite. After jogging my memory and
checking with Aunt Ida, I came up with a close variation.

            2 large chicken breasts, skinned, boned, and cut into bite-size pieces
            ½ cup all purpose flour
            ¼ cup Colavita Extra Virgin Olive Oil
            12 medium pitted olives, chopped
            1 onion, chopped
            One 16-ounce can plum tomatoes, chopped and undrained
            ½ teaspoon dried rosemary
            1 tablespoon unsalted butter
            ½ pound mushrooms, sliced
            ¼ 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.