Spicy Chicken With Tuscan Peppers & Olives

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 medium red onion, chopped
• 1 clove garlic, finely chopped
• 1-1/2 cups Bertolli® Vidalia Onion with Roasted Garlic Sauce
• 1/2 cup chicken broth
• 1/4 to 1/3 cup sliced, drained jarred Tuscan peppers or jalapeno peppers
• 1/4 tsp. dried oregano leaves, crushed
• 8 ounces orzo pasta, cooked and drained
• 1/2 cup sliced pitted ripe olives

Directions

1. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
2. Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion 2 minutes. Add garlic and cook 30 seconds. Stir in Sauce, broth, peppers and oregano. Return chicken to skillet. Reduce heat to low and simmer covered 6 minutes or until chicken is thoroughly cooked. Stir 1/3 cup sauce mixture into hot pasta. To serve, arrange pasta on serving platter. Top with chicken and remaining sauce; sprinkle with olives.