Ingredients

Preparation 10 minutes, cooking time 15 minutes

1 tablespoon olive oil
1 1/2 pounds boneless chicken breasts, cut in 1-inch pieces
2 green Italian frying peppers (sometimes called Cubanelles) or 1 small green bell pepper, cut in 1-inch pieces (about 1 3/4 cups)
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound fully ripened tomatoes, coarsely chopped (about 2 cups)
1/4 cup sliced black olives
3 1/2 cups bowtie pasta (about 8 ounces)
Optional garnish: grated Parmesan cheese

Directions

In a large skillet (preferably nonstick), over medium heat, heat oil. Add chicken; cook, stirring often, until browned, about 5 minutes; remove to a plate. Add peppers, garlic, Italian seasoning, salt and pepper; cook and stir until peppers are almost tender, about 5 minutes. Add tomatoes and olives; cook and stir until tomatoes soften and mixture is hot, about 5 minutes.

Stir in reserved chicken; heat only until hot.

Meanwhile, in a large saucepan, cook pasta according to package directions; drain and transfer to a serving bowl. Stir chicken-tomato mixture into pasta. Serve with grated Parmesan, if desired. Makes 4 servings.

Nutrition information per serving: 492 cal., 49 g pro., 8 g fat, 55 g carbo.