Chicken with Tomatoes and Olives (quick meal)

Quick, quick, quick.... and soooo good!!!

Ingredients:
1 box of fettuccine
2 TBSP olive oil
1 lb boneless, skinless chicken breasts, cut into thirds (I use about two breasts)
1/2 tsp kosher salt
1/2 tsp pepper
1 large onion, thinly sliced (I only use about 1/2 the onion)
4 oz mushrooms
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup dry white wine
1/4 cup fresh flat-leaf parsley, chopped

Cook the pasta according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until chicken is cooked through. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, and garlic, and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley and tomatoes. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the pasta.

**can be served over pasta or rice**