1 brown onion

2 tablespoons olive oil

250g Portobello mushrooms

1 teaspoon salt

350g chicken breast, diced to 1″ cubes

2 cups pizza/pasta sauce (see link below)

2 teaspoons oregano

2 tablespoons whole black Kalamata olives

2 cloves garlic

3 tablespoons cream

freshly ground black pepper

Grated Parmesan or Pecorino cheese for serving

fettuccine pasta

Click on this link for the Pizza/Pasta Sauce

Prepare a pot of salted water for cooking the pasta.

Peel and chop the onion to a small dice. Add to a heavy based fry pan with the olive oil. Put on medium heat and sauté until the onion begins to turn translucent.  Meanwhile, wipe and slice the mushrooms.  Increase the heat and add the mushrooms and the salt. Move the ingredients around in the pan frequently. After a few minutes, once the mushrooms are cooked, remove them with the onions from the pan and set aside.

Keeping the the pan on high heat,  add the diced chicken,  stir frequently and cook until chicken changes colour and is slightly browned. Reduce heat. Add the Pizza/Pasta sauce and oregano.

Allow mixture to come up to a simmer.  Add the crushed garlic.  Reduce heat, return the mushroom mixture to the pan.  Heat through.

Stir in the olives, cream and black pepper.   Remove from heat.

Serve with your favorite pasta.