1 lb Dreamfields spaghetti (I wanted leftovers for another dish)
4 large split chicken breasts, bone removed but skin on (to help prevent drying out)
1 fennel bulb, sliced
1 onion, sliced (I chopped due to a bad onion)
8 garlic cloves, pressed
14 oz diced tomatoes
1 cup stuffed green olives (1/2 cup of chopped would have been perfect for us)
1 1/2 tsp dried Italian spices
I followed Marie’s directions as written, except for the last sentence – check her site for excellent pictures.
In a large oven proof skillet brown up your chicken which has been seasoned with salt and pepper until it has a nice deep golden color, remove and drain the fat.
And this is my plate after adding some grated parmesan and red pepper flakes.
Have a great day and thanks for visiting.