Instructions: Bring 2 1/2 quarts unsalted water to boil in covered 4 1/2-quart Dutch oven or soup pot. When water reaches rapid boil, add spaghetti and cook until tender, 9 minutes.

Meanwhile, if chicken is frozen, run it under cold water so you can remove any packaging. Place chicken on microwave-safe plate and microwave 3 minutes, uncovered, on HIGH, to begin defrosting.

Cut chicken (fresh or partially defrosted) into 1 1/2-inch chunks. Heat oil in 12-inch non-stick skillet over high heat. Add chicken and salt and pepper lightly. Cook, stirring occasionally, until chicken is lightly browned all over, about 6 minutes (see Note).

Add garlic and Italian seasoning. Cook and stir 30 seconds. Add tomatoes in their juice and wine, if using. Then bring to boil, uncovered, over high heat. Boil rapidly, stirring occasionally, until sauce is thick, about 5 minutes. Drain olives.

Meanwhile, when pasta is tender, drain and set aside. Add olives to skillet and stir. Remove sauce from heat, toss sauce with drained spaghetti and serve, arranging chicken pieces on top.

NOTES :
Note: If you have an electric stove, you may need to reduce the heat to keep the sauce from burning.

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