30-Minute Spanish Chicken - cooking recipe

Ingredients

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

Preparation

Heat water for the noodles and let come to a boil in a separate pot.
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.