2 boneless, skinless chicken breasts cleaned and cut in half lengthwise to form four fillets
½ large yellow onion, diced
1-2 tablespoons extra virgin olive oil, divided
2-4 tomatoes, diced, to measure 2-2 ½ cups total
½ cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
Kosher salt and freshly ground pepper
½ lb Barilla pasta, small shapes like orecchiette or mini-penne
½ cup Parmigiano-Regiano cheese, freshly grated
In a large skillet, heat 1 tablespoon of olive oil over medium high heat.
Season chicken with salt and pepper to taste, add to pan and brown on one side for 3-4 minutes and turn over and brown for 3-4 minutes or until cooked through. Place chicken on plate and reserve, keep pan on medium high heat and 1 tablespoon of olive oil and onion. Sauté until soft and slightly browned, turn down heat if needed to medium.
Add tomatoes, olives and capers. Simmer for 15 minutes, adding a bit of water if needed to thin out tomatoes. Add chicken back to pan and simmer for 2-3 more minutes or until heated through, turning to coat chicken in sauce.
In the meantime, bring a pot of water to boil, add salt to taste, add pasta and cook per directions on package. Drain when done and reserve pasta. Once chicken is done, combine the pasta and chicken or put pasta in bowl and pour chicken and sauce over all. Sprinkle cheese over top and enjoy.