Chicken Penne á la Marengo

 

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

2

cups uncooked penne pasta (6 oz)

1

medium green bell pepper, cut into 1-inch pieces (1 cup)

1

can (14 1/2 oz) Italian-style stewed tomatoes, undrained

1/4

cup dry white wine or chicken broth

1

tablespoon tomato paste

1

can (2 1/4 oz) sliced ripe olives, drained

• 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
• 2 Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
• 3 Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.