Pasta with Chicken, Tomato and Romano

Directions

1. 1

   1 lb Spaghetti or Linguine -OR Thin Spaghetti, -uncooked 2 Ripe tomatoes -- cored 2 ts Olive or vegetable oil 1 lg Onion -- peeled & finely

2. 2

   While pasta is cooking, cut the tomatoes in half crosswise and scoop out the seeds with your fingers

3. 3

   Chop the tomatoes coarsely

4. 4

   Heat the oil in a large skillet over medium heat

5. 5

   Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes

6. 6

   Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes

7. 7

   Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes

8. 8

   Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes