Pasta for Two*

Originally from The Pioneer Woman

2 T olive oil
1/2 whole red onion, diced
3 cloves garlic, minced
1 can (14.5 ounce) diced tomatoes with juice
1/3 cups assorted olives, pitted and roughly chopped
1/3 cup white wine (white grape juice)
2 whole boneless, skinless, chicken breasts, pounded to even thickness
kosher salt
freshly ground black pepper
1 T olive oil
1 T butter
grated parmesean cheese
1/2 pound Linguine, cooked al dente and drained
1 t olive oil

Heat mediume skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.

Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 T olive oil and 1 T butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesean and serve immediately.