1 pound spaghetti
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, sliced
1 tablespoon minced garlic
1 14 1/2 ounce can Italian tomatoes with juice, crushed
4 cooked chicken breasts, cut into bite size pieces
1/4 cup Kalamata or black olives, sliced
1/4 teaspoon pepper
1/2 pint grape or yellow pear tomatoes, halved
1/4 cup chopped fresh parsley
feta cheese
parsley sprigs for garnish
Bring a pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Heat olive oil in skillet; add onion, celery and garlic. Cook 5 minutes until onion is soft. Add tomatoes; simmer uncovered for 5 minutes. Stir in chicken, olives and pepper; simmer 1 minute. Remove 1/2 cup cooking water from pasta pot. Drain pasta, return to pot. Add chicken mixture, tomatoes, parsley and reserved 1/2 cup pasta water. Toss to mix and coat. Sprinkle servings crumbled feta cheese, Garnish with parsley sprigs. Serve with toasted garlic bread. Makes 6 servings.
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