Italian Chicken and Mustaccioli

14oz boneless chicken

2 med onions

1 lg clove elephant garlic–or

8-10 cloves regular garlic

8 oz mushrooms – quartered

4 oz balsamic capers

12oz kalamata olives – red

14.5oz can petite diced tomatoes

8 oz mustaccioli pasta

Cut chicken into pieces in a big non-stick pan and saute' in 2T butter with a little bit of the onion and garlic, that has been finely chopped, for 5 minutes or so. Add capers and olives and stir-fry for a few minutes to blend the flavors. Cut the rest of the onion and garlic in chunks and add to the chicken mixture with the can of tomatoes. Simmer while pasta is cooking. Cook pasta until ½ done. Combine everything in a covered baking dish. Bake at 325° 30 minutes. Serve with a mixed green salad. . .Lin