Quick and Easy Chicken and Tomato Pasta

INGREDIENTS

• 1/2 (16 ounce) package angel hair pasta
• olive oil
• 2 skinless, boneless chicken breast halves - chopped
• 2 teaspoons garlic and herb seasoning blend
• 1 (6 ounce) can sliced black olives, drained
• 1 (8 ounce) can sliced mushrooms, drained
• 2 (16 ounce) cans diced tomatoes
• freshly grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
3. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

(Found on All Recipes submitted by Tiffany)

Penne with Chicken

Ingredients

3/4	pound	chicken breasts	boneless
1 1/2	teaspoons	olive oil
1/2	cup	scallions, spring or green onions
3	each	garlic cloves	crushed
28	ounces	italian plum (roma) tomatoes	with juice
12	each	basil	fresh, chopped
1	can	olives	pitted, ripe, drained
1/2	teaspoon	red pepper flakes	crushed
10	ounces	pasta	penne
3	ounces	mozzarella cheese	part skim, diced
1	tablespoon	parsley leaves	fresh, chopped
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	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.

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 medium 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.

(Found on recipeland.com)