Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Boneless chicken breasts 1 Can Pitted ripe olives;drain
1 1/2 ts Olive oil 1/2 ts Hot pepper flakes; crushed
1/2 c Green onion; chopped 10 oz Penne; or other tube pasta
3 Garlic cloves; crushed 3 oz Part-skim mozzarella; diced
28 oz Ital. tomatoes; with juice 1 tb Fresh parsley; chopped
12 Fresh basil leaves; chopped 1/2 c Fresh Parmesan; 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. (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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