Pasta with Garden Fresh Tomatoes
serves 4

Pasta with Garden Fresh Tomatoes

Red, ripe garden fresh tomatoes are a perfect accompaniment for pasta. This is a delightful light summer meal that was inspired by the wonderful fresh tomatoes from my sister-in-law Karen's fabulous garden. Serve a simple salad for a crowd pleasing meal.

---

1 pound chicken breasts
1/2 cup water or low sodium chicken broth 
1 tablespoon olive oil
1 tablespoon minced garlic 
1/2 cup chopped purple onion

2 cups chopped garden fresh tomatoes
1/2 cup white wine
1/2 cup low sodium chicken broth
1/4 cup chopped fresh oregano
1/4 cup sliced olives
1 pound angel hair pasta or thin spaghetti

1. Heat a pot of water to boiling. Cook pasta according to package directions.
2. Simmer chicken breasts in water or chicken broth 20 minutes, or until done. 
3. When chicken is cool enough to handle, use two forks and shred chicken. Set aside.
4. Heat a large skillet over medium high heat, add olive oil, garlic and onion, stirring well.
5. Saute onion and garlic in oil.
6. Pour white wine, chicken broth and oregano simmering 20 minutes.
7. Add cooked chicken and olives, simmering another 5 minutes.
8. Drain spaghetti, stir into sauce. Serve warm. 

Calories 398, Fat 7.0g, Cholesterol 65.7mg, Sodium 255.0mg
Carbohydrates 43.3g, Fiber 4.1g, Sugars 0.1g, Protein 34.4g