Penne With Chicken Roasted Peppers And Olives Recipe

Ingredients

3/4 lb. boneless, skinless chicken breasts, cut into bite- size chunks

1 T. olive oil

1/2 onion, coarsely chopped

2 cloves minced garlic

3/4 c. sliced crimini or white button mushrooms

3 roasted red peppers from a jar, drained and coarsely chopped

1/2 t. dried basil

1/2 t. dried oregano

1/2-3/4 c. pitted black olives

1 1/2 T. tomato paste

3/4 c. white wine

splash of vodka (optional)

Salt and pepper to taste

12-14 oz. hot cooked penne pasta

Fresh grated parmesan

Preparation

Heat olive oil in large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally. Add garlic, onion, and mushrooms to skillet, and stir and cook until chicken is cooked through. Add wine, basil, oregano, and tomato paste, stirring until combined and paste has blended thoroughly. Add olives and peppers (and the splash of vodka if you choose) and let simmer about 2-3 minutes. Add salt and pepper to taste. Add to hot pasta, top with grated parmesan and serve.