1 1/4 lbs. boneless chicken breasts
2 tbsp. olive oil
1/2 tsp. dried rosemary, crushed or 1 1/2 tsp. fresh
1/4 tsp. salt
1 (14-15 oz.) jar marinara or spaghetti sauce
1 tsp. sugar
1 (16 oz.) pkg. rotelle
1/4 c. pitted ripe olives, sliced

Cut chicken into 2 inch chunks. In skillet over medium high heat, in olive oil, cook chicken, rosemary, and salt until chicken is cooked. Add marinara sauce, sugar and 1/4 cup water to skillet, stir. Heat to boil. Reduce heat to low. Cover, simmer about 5 minutes until thoroughly cooked.

Meanwhile, cook rotelle, don't add salt to water. Drain, arrange in deep bowl. Spoon chicken mixture over, sprinkle with olives. Toss.