Ingredients

• 3 chicken breasts
• Black olives 16 oz
• A medium-size onion
• A bell of red pepper
• A bell of green pepper
• Sun-dried tomato alfred 15 oz
• A package of Ronzoni Fusilli (7 blend pasta), should be 13.25 oz

Method

If you’re not a skillet guy, then this isn’t for you. I use skillet almost all the time. I use grinder machine for onion and black olives. If preferred, both bell peppers might be considered but I usually use my hands on peppers. Separate into two bowls- one bowl w/ cubits of onion, and another with green/red peppers and cubits of black olives.

I then spread olive oil extra virgin in a skillet and heat it up to 300-400 degrees. Prior to the heat, I’d chop up all three chicken breasts, around the size of thumb nail. I throw in chicken breasts, and low the heat to approximately 200 degree. I then throw in onion, and cook for some few minutes. In those few minutes, I made sure to divide meat with skillet tool, and flip them over. I then marinate them with 15 oz of Sun-dried tomato alfred. (Otherwise known as sauete in cook language). I then lower it to 150 to 170, after few minutes of cook.

Lastly, I throw in a bowl full of bell peppers and black olives. I mix them throughly and cover the skillet and left it for 20 minutes minutes. Meanwhile, I start boil water for the pasta. Four or five quarts of water will do. Usually I use salt, and I was too lazy to do so. I throw in a chicken broth (isn’t 1,000 mg of sodium the same as one tbsp?). Cook the pasta usual way. I then throw in pasta and mix in skillet, after filter the cooked pasta out w/ boiling water.

This is only $15 meal. The size is more than enough to feed a four to five family members. I think I’ll finish them in two or three days of eating. Remember, don’t overeat!