1 (16 ounce) package penne pasta
2 T olive oil
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 C red wine
1 C pitted kalamata olives
2 cans diced tomatoes
1 C grated Parmesan cheese
4 T fresh oregano
1/2 T dried parsley
salt to taste ground black pepper to taste
In a large pot with boiling salted water cook penne pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter,add olive oil, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Add wine and olives.Then add tomato, cheese, fresh parsley, oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm with extra grated cheese.