Delicious Hot or Cold Chicken Pasta

This is a variation of a recipe that my sister makes often for gatherings, especially during the summer. It takes great warm, and I like it even better the next day after chiiling in the refrigerator.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 3  boneless skinless chicken breasts
• 1  teaspoon garlic powder
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  lb penne pasta
• 12  ounces stewed tomatoes, drained
• 2  tablespoons olive oil
• 1  bell pepper, diced
• 4  green onions, sliced
• 1 1⁄2 cups parmesan cheese (fresh grated works best)
• 3  garlic cloves, minced
• 8  ounces  canned mushrooms, drained

Directions

1. Heat oil to medium-high heat in a medium skillet.
2. Pound chicken breast into thin cutlets, rinse and pat dry.
3. Season chicken with salt, pepper and garlic powder.
4. Cook 5-7 minutes per side until done, remove and drain on paper towels.
5. While chicken is cooking, bring large stock pot to boil and cook penne pasta.
6. Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes.
7. Let chicken rest 10-15 minutes, then dice into bite-sized pieces.
8. Drain cooked pasta and place back into large stock pan.
9. Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture.
10. Salt and pepper to taste and serve!