Spaghetti With Chicken And Green Olive Sauce

Directions

1. * Note: If using pre-cooked chicken you will also need 2 c. of chicken broth to complete this recipe.
2. Put the chicken breast in a heavy medium pot; add in 2 c. of cool water. Cover and bring to a boil over moderate heat. Lower the heat and simmer till cooked through to the center when cut with a knife, 15 to 18 min. Take out and let cold slightly on a plate. Pull off and throw away the skin and bones; tear the meat into coarse shreds. Reserve the broth. (If starting with cooked chicken and canned broth, measure and reserve till needed.)
3. Put the bacon in a heavy medium skillet and cook over moderate heat till crisp and golden, 3 to 5 min. Add in the onion and saute/fry to soften and lightly brown, 3 to 5 min. Add in the garlic, basil, oregano, cumin, salt, and pepper; saute/fry for 1 minute. Stir in the flour (the mix will be dry) and cook for 1 minute, stirring. Add in the 2 c. broth and the sherry or possibly wine. Stirring constantly, bring to a boil; simmer for a minute, till thick. Stir in the olives, 1/4 c. of the parsley, and the shredded chicken; return to the boil, remove from the heat, and cover to keep warm.
4. Bring a large pot of lightly salted water to a boil over high heat. Drop in the spaghetti. Stirring constantaly, quickly return to the boil. Stirring frequently, boil till tender but hard to the bite, according to package directions. Drain in a colander and dump into a big bowl. Add in the sauce and toss. Add in 1/2 c. of the cheese and quickly toss. Serve topped the remaining 2 Tbsp. parsley and additional Cheddar if you like.
5. This recipe serves 2 as a main course, 4 as a pasta course.