Pasta Neapolitan Recipe

1 tablespoon olive oil, plus 1 tablespoon
3 to 4 cloves garlic, crushed, divided
1 teaspoon finely chopped fresh oregano, divided
1 teaspoons finely chopped fresh basil, divided
3 cans Roma tomatoes, diced
1 T of "The Best Barbeque Sauce You'll Ever Taste"

1 pkg chicken thighs, sliced into 1/2 -inch strips
1 1/2 cups chicken broth
1 (10-ounce) can sliced black pitted olives, with juice
1 pounds gemelli pasta

Pour 1 tablespoon olive oil in a skillet on medium heat and sauté half of the crushed garlic in the oil along with 1/2 teaspoon basil and 1/2 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth. Mix in BBQ sauce.

In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, salt, pepper and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.

Add the chicken, chicken broth and juice from the olives to the tomato mix and allow it to continue to cook, about 1 hour. Cook pasta and drain. Then place in a large bowl. Add the tomato and chicken sauce to the pasta mix and serve. Add a little water if it gets too dry.

Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 4 servings