8 oz. pasta, cooked al dente
4 oz. chicken breast, cooked and diced
1/4 cup tomato, fresh diced
2 Tbsp. black olives, sliced
1 tsp. oregano leaves, dried
1/2 tsp. garlic, minced
2 Tbsp. olive oil
2 oz. white wine
2 oz. reserved pasta water
2 Tbsp. shredded parmesan cheese
1 tsp. parsley
1. Boil pasta in salted water with the olive oil until tender yet firm.
2. Over medium to high heat, place the remaining oil, garlic, oregano, chicken and heat it through. Add tomatoes and olives and toss to coat.
3. Add white wine and reduce to half, add reserve pasta water and toss, reduce to half again.
4. Transfer to serving plate and garnish with parmesan and parsley.