1 (10 ounce) package dry spaghetti sauce
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried black pepper
1 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 teaspoons dried oregano
1/4 teaspoon dried rosemary
1 (28 ounce) can crushed tomatoes, with juice
1 (2 pound) boneless, skinless chicken breast halves
1/4 cup olive oil
1/3 cup extra virgin olive oil
1/3 cup chopped fresh parsley
Heat olive oil in a large skillet over medium heat; saute garlic, salt, pepper, basil, basil, thyme, oregano and rosemary 5 minutes, stirring occasionally. Remove chicken from marinade; discard marinade.
Add pasta and vegetable mixture to skillet over medium-high heat. Stir gently to coat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes, or until al dente; stir in tomatoes, chicken, olives and parsley. Bring to a full boil; reduce heat, and simmer 20 minutes.