Sicilian Olive Chicken

Today's chef challenge - use chicken, spinach, and olives in a quick dinner recipe.

I googled a bit, and made a version of Sicilian Olive Chicken:

Ingredients:

1 tablespoon olive oil
1 pound chicken (cut in 8 or pieces, or use 'tenderloins')
1/4 teaspoon salt (or so)
1/4 teaspoon ground pepper (or so)
1/4 teaspoon garlic (or so)
1/4 teaspoon onion powder (or so)
1/2 teaspoon dried basil (or so)
1/2 teaspoon dried oregano (or so)
1 14-ounce can diced tomatoes
1/4 teaspoon crushed red pepper
a couple of handfuls fresh baby spinach
1/3 cup quartered green olives
1 tablespoon capers, rinsed
(Optional - freshly grated parmesan cheese)

Instructions:

1. Start cooking 4 ounces pasta (two people, will be leftover chicken tomorrow) or 8 ounces pasta (4 people) - (chicken cooks up pretty fast)
2. Heat oil in 12" skillet over medium heat. 
3. Place chicken in pan, sprinkle all over with pepper, salt, garlic powder, onion powder, basil, and oregano.
4. Cook the chicken until browned on one side, ~4 minutes. 
5. Place tomatoes in a food processor with crushed red pepper. Pulse 6 or 8 times to make smooth.
6. Flip chicken, sprinkle all over with pepper, salt, garlic powder, onion powder, basil, and oregano.
7. Let it cook for a couple of minutes.
8. Place a couple of handfuls of spinach in pan, pour in tomatoes, olives, & capers.
9. Sprinkle lightly with basil, oregano, & garlic.
10. Let spinach wilt for a minute or so, stirring some.
11. Sprinkle with parmesan if you have it.

Carole's Notes:

I found this quick and tasty! Be sure to rinse capers well, they are salty!

Adapted from http://www.eatingwell.com/recipes/sicilian_olive_chicken.html