Sauteed Chicken With Penne Pasta

• 1 lb uncooked penne pasta
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1/4 cup minced shallot
• 1 (8 ounce) package presliced mushrooms
• 2 garlic cloves, minced
• 1 cup dry white wine
• 3 tablespoons chopped ripe olives
• 2 tablespoons chopped pitted green olives
• 1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil (Hunt's)
• 1 (14 ounce) can fat-free chicken broth
• 1/4 cup grated fresh parmigiano-reggiano cheese
• 1/8 teaspoon fresh ground black pepper

1. Cook pasta by following the package directions, omitting salt and fat; drain and keep warm.
2. Let the oil get heated in a large nonstick skillet over med-high heat.
3. Add in chicken; stir/saute 2 minutes or until lightly browned.
4. Remove chicken from pan and keep warm.
5. Add shallots, mushrooms, and garlic to skillet; cover and cook 4 minutes.
6. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, 10 minutes.
7. Return chicken to skillet; cook 5 minutes.
8. Remove from heat and add pasta, cheese, and pepper; toss to combine.

penne pasta, olive oil, chicken breast, shallot, mushrooms, garlic, white wine, chopped ripe olives, green olives, tomatoes, chicken broth, cheese, fresh ground black pepper

Taken from www.food.com/recipe/sauteed-chicken-with-penne-pasta-153458 (may not work)