Sautéed Chicken with Penne Pasta

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with balsamic vinegar, basil, and olive oil (such as hunt's) canned
• 1 cup cooking wine dry white
• 14 ounce less-sodium chicken broth fat-free canned
• 1  garlic clove minced
• 2 tablespoons olives green pitted chopped
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 3 tablespoons olives ripe chopped
• 1 ounce parmigiano-reggiano cheese fresh grated
• 1 pound penne pasta uncooked
• 0.3 cup shallots minced
• 1 pound chicken breast boneless skinless cut into (1/2-inch) pieces

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain. Keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chicken; saut 2 minutes or until lightly browned.
5. Remove chicken from pan; keep warm.
6. 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.
7. Remove from heat; add pasta, cheese, and pepper, tossing to combine.