Penne with chicken

4 servings

Ingredients

Quantity Ingredient
¾ pounds Boneless chicken breasts
1½ teaspoon Olive oil
½ cup Green onion; chopped
3 Garlic cloves; crushed
28 ounces Ital. tomatoes; with juice
12 Fresh basil leaves; chopped
1 Can Pitted ripe olives;drain
½ teaspoon Hot pepper flakes; crushed
10 ounces Penne; or other tube pasta
3 ounces Part-skim mozzarella; diced
1 tablespoon Fresh parsley; chopped
½ cup Fresh Parmesan; grated

Directions

Earlier in the day, add enough water to the skinned chicken to cover it. Poach chicken in simmering water (uncovered) until chicken is no longer pink. This will take about 8 minutes. Allow chicken to cool in poaching liquid. (I put it in the refrig. rather than leave it at room temp. Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces. Save the poaching liquid to add to the water you're going to cook the pasta in. In large non-stick pan, cook the onion and garlic in heated olive oil until softened. Add hot pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat until sauce thickens. Cook penne in poaching liquid with additional water as needed. Combine chicken with the sauce mixture in serving bowl.

Add parsley and cheese. Sprinkle with parmesan and serve immediately.

Judy Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this recipe.

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