Italian Herb Chicken Penne

• 1 boneless skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon shallot, minced
• 3 ounces wild mushrooms, chopped
• 0.5 (7 ounce) can diced tomatoes, undrained
• 1/2 teaspoon sugar
• 4 ounces penne, cooked
• 1/4 cup mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, grated

1. Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
2. Saute in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
3. Melt the butter in the same pan and saute the shallot until translucent, then add the mushrooms and saute for a few minutes.
4. Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
5. Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
6. Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

chicken breast, olive oil, oregano, basil, salt, pepper, butter, shallot, wild mushrooms, tomatoes, sugar, penne, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/italian-herb-chicken-penne-200493 (may not work)