Sautéed Chicken With Penne Pasta

• 1 pound uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast, cut into (1/2-inch) pieces
• 1/4 cup minced shallots
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 1 cup dry white wine
• 3 tablespoons chopped ripe olives
• 2 tablespoons chopped pitted green olives
• 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/8 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.

penne pasta, olive oil, skinless, shallots, mushrooms, garlic, white wine, chopped ripe olives, green olives, tomatoes, chicken broth, cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sauted-chicken-with-penne-pasta (may not work)