2 skinless, boneless chicken breast halves
1 large onion, diced
16 ounces uncooked spaghetti
4 cloves garlic, minced
1 cup chopped celery
1 teaspoon chopped fresh rosemary
1 cup kalamata olives
1 cup olive-vegetable juice
1/2 cup black olives
1/2 cup light olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
Place chicken pieces in a ziploc bag, and cover with water. Place chicken in baking dish, and sprinkle with onion. Boil, covered, at 22 to 25 minutes in the oven, scraping bottom of pan; drain.
Meanwhile, heat 3 tablespoons olive oil in large heavy skillet over medium heat. Saute chicken until no longer pink; remove from pan.
Meanwhile, stir together spaghetti, garlic, onion, rosemary, celery mixture, olive juice, and black olives into pan. Pour over chicken mixture, and heat 1 minute.
Meanwhile, drain spaghetti. Stir in tomatoes, olive oil, salt, sugar, olives, and light olive oil. Bring mixture to a boil. Reduce heat to low, and simmer until creamy. Stir in salt, sugar, olives, garlic, and pepper, and simmer 2 minutes. It will thicken up.
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