Mediterranean Pasta With Chicken

1 pound boneless, skinless, chicken breasts

4 tablespoons olive oil

⅓ stick butter

½ pound shiitake mushrooms, sliced or quartered

3 green onions, sliced

2 tablespoons flour

1 cup chicken broth

⅓ cup white wine

1 pound pasta, such as penne or rigatoni

1 cup kalamata olives or dried Moroccan black olives*

Salt

Pepper

Hot pepper flakes (optional)

2 Roma tomatoes per pound of pasta, diced

Olive oil for drizzling

Parsley or chives, chopped for garnish

Heat oven to 300 degrees.

Season chicken with salt and pepper, bake for 30 minutes. Place in bowl and cover. When cool, slice into bite-size chunks, return to bowl and cover. While chicken cools begin boiling a large pot of salted water for the pasta.

Heat olive oil and the butter in large frying pan. Saute mushrooms and onions until softened. Remove with slotted spoon. Into the pan whisk in flour and cook 2 minutes. Whisk in chicken broth and wine, bring to a boil, reduce heat and simmer until sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Add pasta to boiling water and cook to your liking.

Add chicken, mushrooms, onions and olives to the sauce over low heat. Season with salt, pepper, and, if desired, hot pepper flakes.

Drain pasta, place in pan with sauce and mix well over heat. Turn into large pasta bowl.

Season diced tomatoes with salt and pepper, drizzle with a little olive oil. Scatter tomatoes over the top; garnish with parsley or chives.

Serves six.

Cook's note: Dried Moroccan black olives add tremendous flavor; they will plump up in the sauce.