Maggie's Super Quick Italian Chicken Pasta

I threw this together instead of just diced tomatoes over pasta, and it was yummy enough that I'll make it again. It's not fancy, but it makes a great lunch that's even on the healthier side. Amounts are approximate, so go with whatever quantities are available, and it will still be delish, I promise.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups  whole wheat penne (or any kind you'd like)
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 14 1⁄2 ounces  diced Italian tomatoes, not drained
• 12 1⁄2 ounces  canned chicken, drained (or leftover shredded chicken breast)
• 1  dash salt
• 1  dash black pepper
• 1⁄4 cup mozzarella cheese (optional)

Directions

1. Cook pasta as directed on package while working on the rest of the steps.
2. Sautee garlic in olive oil in a medium sized pot until golden brown.
3. Add the remaining ingredients to the garlic, mix well and stir occasionally until heated through.
4. Once pasta is done, stir in the chicken/tomato mixture, and top with mozzarella if desired.