Ingredients
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
cups uncooked penne pasta (6 oz)
1
medium green bell pepper, cut into 1-inch pieces (1 cup)
1
can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/4
cup dry white wine or chicken broth
1
tablespoon tomato paste
1
can (2 1/4 oz) sliced ripe olives, drained
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.
