Chicken with Olives and Tomatoes
1.5 lbs. boneless skinless chicken breasts or thighs, poached in salted water
1 large red onion
2 t. olive oil
14 oz. canned tomatoes
2 T. tomato paste
1/2 lb. kalamata or green olives, pitted
1 small container crumbled feta (optional)
Slice onion and sauté in olive oil in a deep-sided sauté pan until softened. Add garlic and sauté 2 minutes more. While onion is cooking, put tomatoes in a bowl and break up with your fingers into pieces. Stir paste into tomatoes. Add poached chicken to pan, then tomato mixture. Add a little water or chicken stock to thin out tomato mixture if needed. Cook 10-15 minutes until chicken is heated through. Stir in olives and feta if using.
Serve over rice, polenta or couscous with sautéed spinach.
To add a vegetable stir in 6 oz. baby spinach right to the pot after you add the chicken and let steam as the chicken heats.