Rosemary, Tomato And Black Olive Chicken - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts, cut into strips
1 onion, halved and sliced
2 garlic cloves, chopped
1 pinch red pepper flakes
1 tablespoon rosemary, finely chopped
125 ml white wine
400 g chopped tomatoes
10 black olives, pitted
200 g orzo pasta, cooked

Preparation

Heat 2 teaspoons of the oil in a large non-stick saucepan.
Brown the chicken with a little salt and pepper until crisp on all sides.
Remove and add the rest of the oil to pan with the onion, garlic, red pepper flakes and rosemary.
Cook for 7 minutes, then add the wine, tomatoes and chicken.
Add additional salt and pepper to taste and simmer for 10 minutes.
Add the olives and serve with cooked orzo or another small-sized pasta.