Remembered eating something similar to this on an adventure with my daughter and so I gave it a try. The end result was pretty close to what I was envisioning!
2 chicken breasts
1 pint grape tomatoes, cut in half
2 stalks celery, sliced
1 onion, diced
1 green bell pepper, sliced
1 can green olives, (I put in mini chopper)
2-4 cloves of garlic, grated
1/2 cup white wine or chicken stock
olive oil
rosemary
basil
oregano
salt and pepper
Butterfly the chicken breasts, brush with olive oil, salt and pepper both sides and then saute in large skillet with a few tablespoons of white wine. Cook 6-7 minutes on each side until cooked through. Set aside on plate and let rest. Once rested, cut into bite size cubes.
Add garlic to the pan drippings and stir, then add onions and celery. Let cook for 3-4 minutes, until onions start to soften up. Add the tomatoes and 1/2 cup of white wine or chicken stock. Sprinkle with 1/2 tsp each rosemary and basil. Stir and let simmer for 15 minutes.
Add chicken and oregano; stir thoroughly! Cover and let simmer another 15 minutes.
When ready to serve add the chopped green olives.
Prepare a package of no yolk egg noodles per instructions on bag. Add to chicken, stir, and serve. We added some shredded Italian cheese at the table, yum!
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