3 T olive oil 1 lb chicken breasts cut into 1" pieces 1 (6 ounce) can tomato paste 1/2 lb green olives (I just used half a jar of spanish olives) 1/4 cup capers (I omitted) 1 large onion (chopped) 1 green pepper (chopped) 1 cup celery (chopped) I used about 1/2 c. 1 cup sliced mushrooms 1 (28 ounce) can pasta sauce (your favorite) 1/2 cup vinegar 1/4 cup sugar (I would reduce this a bit next time. The recipe called for a 1/2c - I'm glad I reduced it!!) 1/2 cup water salt & pepper 1 lb rigatoni pasta
In a medium size pot, brown the chicken in the olive oil until browned on all sides. Add the remaining ingredients except for the capers and simmer for about 1 hour. Add the capers and cook slowly for an additional 10 minutes. Serve over prepared pasta.