Chicken Pasta Sonora - cooking recipe

Ingredients

6 oz. corkscrew pasta
4 chicken thighs
1 tsp. olive oil
2 clove garlic, minced
1 can (14 1/2 oz.) Mexican style stewed tomatoes
1 can (8 oz.) tomato sauce
1/2 c. ripe pitted olives
1/2 green pepper, cut in strips

Preparation

Cook pasta as package directs; drain.
Season chicken with salt and pepper.
In skillet, brown chicken in oil over medium-high heat; drain.
Stir in garlic; add tomatoes, tomato sauce and olives.
Reduce heat; cover and simmer, 10 minutes. Uncover; cook 10 minutes over medium-high heat or until thickened, stirring occasionally.
Add green pepper; cook 5 minutes.
Just before serving, spoon chicken and sauce over hot pasta.
Garnish with chopped cilantro, if desired.