Penne With Chicken, Roasted Peppers, And Olives

• 3/4 lb. boneless, skinless chicken breasts, cut into bite- size chunks
• 1 T. olive oil
• 1/2 onion, coarsely chopped
• 2 cloves minced garlic
• 3/4 c. sliced crimini or white button mushrooms
• 3 roasted red peppers from a jar, drained and coarsely chopped
• 1/2 t. dried basil
• 1/2 t. dried oregano
• 1/2-3/4 c. pitted black olives
• 1 1/2 T. tomato paste
• 3/4 c. white wine
• splash of vodka (optional)
• Salt and pepper to taste
• 12-14 oz. hot cooked penne pasta
• Fresh grated parmesan

1. Heat olive oil in large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally. Add garlic, onion, and mushrooms to skillet, and stir and cook until chicken is cooked through. Add wine, basil, oregano, and tomato paste, stirring until combined and paste has blended thoroughly. Add olives and peppers (and the splash of vodka if you choose) and let simmer about 2-3 minutes. Add salt and pepper to taste. Add to hot pasta, top with grated parmesan and serve.

chicken breasts, olive oil, onion, garlic, crimini, red peppers, basil, oregano, black olives, tomato paste, white wine, vodka, salt, hot cooked penne pasta, parmesan

Taken from www.epicurious.com/recipes/member/views/penne-with-chicken-roasted-peppers-and-olives-1200476 (may not work)