Chicken with olives and tomatoes

1.5 pounds chicken breast, cooked and chopped

1 can ripe green olives (black or kalamata could be used),drained

1 can chick peas, drained and rinsed

1 can of cherry tomatoes-fresh could be used

1 teaspoon capers

2 cloves of garlic, sliced in half

1 tsp chopped fresh rosemary

salt and pepper

olive oil

orzo pasta, 8 ounces uncooked

peperonicini rings

fontinella cheese, shredded

Heat about 2 tbsp of olive oil on medium high heat. Add in garlic and cook for about 2 minutes. Remove and set garlic aside.To the pan add cooked chicken, tomatoes with juice, olives,chick peas, and capers. Stir in rosemary, salt and pepper to taste. Let simmer for about 10 to 15 minutes until heated through. Cook orzo in the meantime and drizzle with olive oil to keep from sticking until the chicken is done. Add garlic back to chicken in the last few minutes. Serve with orzo, cheese and peperoncini rings.

Notes: Next time I would marinade the chicken breasts then saute’ them in the marinade. There was a lot of flavor in this dish but it was mild, not strong. I think it could be better by sautéing the chicken. I had boiled the chicken because I was going to make a cold chicken and pasta salad but decided to do a hot dish instead. I also managed to use things I had on hand and try a new combination of flavors. It was really good.