Sauteed Chicken With Penne Pasta

From Cooking Light. Serving size: 2 cups. Per serving: 489 calories, 7.7 g fat, 31.9 g protien, 65.4 g carb, 3.1 g fiber, 46 mg cholesterol.

• Ready In: 46 mins
• Serves: 6

Ingredients

• 1  lb  uncooked penne pasta
• 1  tablespoon olive oil
• 1  lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1⁄4 cup  minced shallot
• 1 (8 ounce) package  presliced mushrooms
• 2  garlic cloves, minced
• 1  cup dry white wine
• 3  tablespoons  chopped ripe olives
• 2  tablespoons  chopped pitted green olives
• 1 (14 1/2ounce) can diced tomatoes with balsamic vinegar basil and oil (Hunt's)
• 1 (14 ounce) can fat-free chicken broth
• 1⁄4 cup  grated fresh parmigiano-reggiano cheese
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Cook pasta by following the package directions, omitting salt and fat; drain and keep warm.
2. Let the oil get heated in a large nonstick skillet over med-high heat.
3. Add in chicken; stir/saute 2 minutes or until lightly browned.
4. Remove chicken from pan and keep warm.
5. Add shallots, mushrooms, and garlic to skillet; cover and cook 4 minutes.
6. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, 10 minutes.
7. Return chicken to skillet; cook 5 minutes.
8. Remove from heat and add pasta, cheese, and pepper; toss to combine.