Chicken Cacciatore

2 tbs olive oil
1 onion, finely chopped
2 tbs Schwartz Pasta Special Blend Garlic Italian
1 tbs Schwartz Oregano
2 skinless, boneless chicken breasts, cut into chunks
400g tin chopped tomatoes
50g (2oz) black pitted olives, halved
50g (2oz) Parmesan cheese
225g (8oz) tagliatelle pasta
olive oil to drizzle
sea salt and black pepper
STEP 1

Heat the oil in a large non-stick saucepan and add the onions. Fry for 5 minutes until softened. Throw in the Seasoning and Oregano and stir well. Increase the heat and add the chicken. Cook for 10 minutes until browned.



STEP 2

Now stir in the tomatoes and olives. Season well and simmer covered for 30 minutes.



STEP 3

Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for 12 minutes or until al dente. Drain and drizzle with the olive oil. Stir the Parmesan cheese into the chicken mixture, check the seasoning and serve with the pasta.