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1
Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano.
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2
Add the tomatoes, a cup at a time, to the skillet.
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3
Once all the tomatoes are in the pan, allow them to reduce by a fourth.
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4
In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano.
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5
Cook until chicken is brown.
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6
Set the pan aside but do not discard any liquid that may be in the pan.
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7
Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook.
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8
In total, the tomato mixture will cook for approximately 1 hour.
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9
In a large stockpot, bring water to a boil in order to cook the pasta.
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10
Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes.
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11
Drain the pasta in a colander and place in a large bowl.
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12
Add the finished tomato and chicken sauce to the pasta mix and serve.
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13
Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water.
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14
Serve with fresh grated Romano and sliced black olives.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
