Christina and I share a lot of things in common but one thing we differ on greatly is with pasta- I love it, she does not. I am 6ft 4in tall so for me, pasta is a great way to fill up. Well, Christina is not a 6'4 male so pasta to her is just heavy and hard to eat a lot of. Well, this recipe is a great middle ground for us! I makes this recipe with shredded chicken and pasta noodles and Christina makes a vegan version of it with Spaghetti Squash and No Chicken. This way, we both have our own versions of pasta and we each get exactly what we want, yet don't have to cook two meals.
Start by dicing up your tomato, basil, olives and garlic. If you need to make your shredded chicken, bake the chicken breasts at 350 until completely firm and no pink is present when you cut into them. Shred the chicken with two forks and set aside for now.
Heat a large skillet to medium and brown the garlic with a a few tbsps of olive oil. When the garlic begins to brown, add the tomatoes and white wine. Cover and let simmer until the tomatoes have broken down significantly.
When the tomatoes have broken down and the sauce has thickened, add in your green olives and basil. Turn off the heat and let all the flavors meld while the chicken finishes cooking. Start a pot of boiling water and cook noodles to desired firmness.
Strain your noodles when they are to your desired firmness. Add the chicken into the sauce you have prepared and mix together well on low heat. Add the sauce and chicken to the pot containing the noodles and mix well. You can also serve the noodles and top with sauce instead of mixing them together. Top with fresh cracked pepper and parmesean cheese.