Quick Chicken Sauté with Tomatoes, Black Olives and Basil

          2 medium-sized boneless, skinless chicken breast halves, cut into chunks

Kosher salt and freshly ground pepper

1½ T. olive oil

2 cloves garlic minced

2 large anchovy fillets, mashed to a paste

  14½-oz. can diced tomatoes, with their juices

¼ t. finely grated orange zest

     5 kalamata olives, pitted and coarsely chopped

½ lb. dried penne or rigatoni, cooked

 Freshly grated Parmigiano Reggiano

Directions:

Season the chicken with salt and pepper

          Heat 1T. of the oil in a medium sauté pan over medium-high heat.

            Add the chicken, and when its underside has turned   deep golden brown, turn it with a metal spatula.

Turn occasionally for even browning until

almost cooked through.

Transfer to a bowl.

Reduce the heat to medium.

          Heat the remaining oil and add the garlic, anchovies, and orange zest.

       Cook until the garlic is golden and the mixture is fragrant, about 30 seconds.

     Add the tomatoes with their juiced and the olives and simmer, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce.

Cook for about 5 minutes to blend flavors.

           Reduce the heat to medium-low and stir in the chicken and any juices.

Season with salt and pepper to taste.

Stir in the basil.

Toss with the cooked pasta.

            Serve immediately with freshly grated cheese.

Yield: 2 servings