2 chicken breasts, boneless & skinless 3/4 cup pitted kalamata olives 3 Tablespoons olive oil 1 cup onion, minced 2 Tablespoons garlic, minced 1-3/4 pounds tomatoes, peeled, seeded and chopped 3/4 teaspoon salt 2 teaspoons oregano, minced 1/2 teaspoon red pepper flakes 1/4 teaspoon fresh ground pepper 1/2 cup dry white wine 2 Tablespoons lemon juice 2/3 cup fresh basil, shredded 3/4 cup gf spaghetti pasta 2 cups canned cannellini or white beans 1/4 cup fresh parsley, chopped Salt
Cut chicken into 1" cubes. Coarsley chop olives and combine with chicken; set aside.
Heat a large skillet over medium heat and add oil. When hot, add onion and garlic: saute until softened. Add tomatoes, salt, oregano, red pepper flakes, black pepper, wine, and lemon juice; simmer for 5 minutes. Add chicken and olives; simmer for another 7 minutes. Add basil; simmer another minute. Remove from heat and cover.
Cook pasta according to package instructions; drain..
Drain and rinse beans and place in a large bowl. Drain pasta and add to beans; tossing to blend.
To serve, place about a cup of pasta/bean mixture on each plate and top with about a cup of stew. Garnish with parsley.