Good Eats: Penne with Chicken

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

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)

Good Eats