- 2 tablespoons olive oil, plus 1 tablespoon
- 6 to 8 cloves garlic, crushed, divided
- 2 teaspoons finely chopped fresh oregano, divided
- 2 teaspoons finely chopped fresh basil, divided
- 25 to 30 Roma tomatoes, diced
- 2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper
- 3 cups chicken broth
- 2 (10-ounce) cans sliced black pitted olives, with juice
- 2 pounds gemelli pasta
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. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
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. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water.
Serve with fresh grated Romano and sliced black olives.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Robert M. Leuci, Jr.