1 tsp red pepper flakes (adjust to taste)
1 can (14 oz) diced tomatoes (with juice)
1 tsp Italian seasoning
Salt & pepper, to taste
½ cup black olives, sliced (Kalamata or green)
¼ cup fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions:
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add Tomatoes and Seasonings:
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