Sautéed Chicken with Penne Pasta
- 1 lb uncooked penne pasta
- 1 Tbs olive oil
- 1 lb skinless (boneless chicken breast, cut into (1/2-inch) pieces)
- 1/4 cup minced shallots
- 1 package presliced mushrooms ((8-ounce))
- 1 garlic clove (minced)
- 1 cup dry white wine
- 3 Tbs chopped ripe olives
- 2 Tbs chopped pitted green olives
- 1 can diced tomatoes with balsamic vinegar ((14.5-ounce) basil, and olive oil (such as Hunt's))
- 1 can fat-free ((14-ounce) less-sodium chicken broth)
- 1/4 cup grated fresh Parmigiano-Reggiano cheese ((1 ounce))
- 1/8 tsp freshly ground black pepper
- Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 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.
