Some olive oil
2 onions, diced
5 ml (1 t) fresh garlic, diced
2.5 ml (½ t) dry basil
4 chicken breasts, cubed
1 red chilli, seeded and chopped
Salt and pepper to taste
16 calamata olives, chopped
Hand full of fresh basil leaves, chopped roughly
15 ml (1 T) olive oil
15 ml (1 T) white balsamic vinegar
500 g (1 packet) penne pasta
1 Heat some oil and sautée onions, garlic and basil till onions are soft. Take out and set aside.
2 Heat more oil if necessary. Sautée cubed chicken till golden brown.
3 Add chilli and sautée for another 2 minutes. Season with salt and pepper.
4 Add olives and stir in. Return onion mixture to saucepan.
5 Stir in basil, oil and vinegar.
6 Cook pasta al dente in bubbling water to which salt and some oil has been added. Drain and stir in extra oil.
7 Mix contents of saucepan with pasta and serve.