Fettuccine pasta with chicken and olives

Ingredients:

• 450 g skinless and boneless chicken thighs (3-4 pcs.)
• 1/4 cup olive oil + extra for drizzling
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 0.5 cups dry white wine
• 1/3 cup pitted olives, coarsely chopped + 1 tbsp brine
• 1 sprig of rosemary
• 1 can (425 g) of canned cherry tomatoes
• 340 g fettuccine pasta
• 1/4 cup chopped parsley
• Grated Parmesan, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Season the chicken with salt and black pepper. Heat the olive oil in another large pot over medium heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
2. On the other side of the pan, add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 30 seconds. Add the wine, olive brine, and rosemary and cook, stirring and scraping up any browned bits from the bottom of the pan, until almost all the liquid has evaporated, about 1 minute. Add the tomatoes, 1/2 cup water, and a pinch of salt. Bring to a simmer, reduce heat, and simmer until the chicken is cooked through and the sauce has thickened, 8 to 10 minutes. Remove and discard the rosemary; shred the chicken with two forks.
3. Meanwhile, add the pasta to the boiling water and cook according to package directions until al dente. Set aside 1 cup of the cooking liquid and discard the rest.
4. Combine the pasta, olives, and 1/2 cup of the shredded chicken cooking liquid. Cook over medium heat, stirring, until the pasta is well coated, 1-2 minutes, adding more water if necessary to thin the sauce. Season with salt, pepper, and parsley. Divide the pasta among bowls. Drizzle with olive oil and sprinkle with Parmesan.