|1 1/2||teaspoons||olive oil|
|1/2||cup||scallions, spring or green onions|
|28||ounces||italian plum (roma) tomatoes||with juice|
|1||can||olives||pitted, ripe, drained|
|1/2||teaspoon||red pepper flakes||crushed|
|3||ounces||mozzarella cheese||part skim, diced|
|1||tablespoon||parsley leaves||fresh, chopped|
|1/2||cup||parmesan, parmigiano-reggiano cheese, grated||grated|
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)