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Ingredients

• 2   medium-size boneless, skinless chicken breast halves (12 ounces total), cut into 3/4-inch chunks
•   Kosher salt and freshly ground black pepper
• 1-1/2 tablespoons  olive oil
• 2 cloves  garlic, minced
• 2 large  anchovy fillets, mashed to a paste (about 1-1/2 teaspoons)
• 1/4 teaspoon  finely grated orange zest
• 1 can  (14-1/2 ounces) diced tomatoes, with their juices (about 1-3/4 cups)
• 5   kalamata olives, pitted and coarsely chopped (about 2 tablespoons)
• 1 tablespoon  thinly sliced fresh basil
•   Freshly grated Parmigiano Reggiano

Description

Try Serving This Saute Tossed With Ziti Or Spooned Over Steaming Polenta.

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