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DIRECTIONS

Bring 2-1/2 quarts of unsalted water to a boil in a covered 4-1/2 quart or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender, 9 minutes.
Meanwhile, if the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
Cut the chicken (fresh or partially defrosted) into 1-1/2-inch chunks. Heat the oil in a 12-inch nonstick skillet over high heat. Add the chicken and salt and pepper lightly. Cook, stirring occasionally, until the chicken is lightly browned all over, about 6 minutes (see Note**).
Add the garlic and Italian seasoning. Cook and stir for 30 seconds. Add the tomatoes with their juice and the wine (if using), then bring to a boil, uncovered, over high heat. Boil rapidly, stirring occasionally, until the sauce is thick, about 5 minutes. Drain the olives.
Meanwhile, when the pasta is tender, drain and set aside. Add the olives to the skillet and stir.
Remove the sauce from the heat, toss the sauce with the drained spaghetti and serve, arranging the chicken pieces on top.