12 ounces dry pasta
1 teaspoon dried oregano
1 1/2 teaspoons dried rosemary, crumbled
3 large cloves garlic, minced
1/4 cup green or Nicoise olives, pitted*
1/4 cup capers, drained
1/2 cup dry white wine
3/4 cup Sunsweet Pitted Prunes
2 tablespoons olive oil
Salt and pepper
3 pounds chicken pieces, skinned
Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.
*To pit olives, hit each with a mallet. Olive will easily fall away from pit.