8 ounces penne pasta
4 skinned and boned chicken breast halves (about
1 ½ pounds)
2 T. olive oil
1 (8 oz.) package fresh mushrooms, sliced
3 garlic cloves, minced
½ c. petite diced tomatoes, with juice
1 c. chicken broth
1 t. basil
½ c. chopped fresh parsley
1 T. butter or margarine
½ c. grated parmesan cheese
Cook pasta according to package directions,
drain. Cut chicken into 1 inch
pieces. Cook in hot oil in a large
skillet over high heat 8 minutes or until browned. Remove from skillet.
Saute mushrooms in skillet for 4 minutes. Add garlic, saute 1 minute.
Add tomatoes, broth and basil.
Bring to a boil, return chicken to skillet, and cover. Cook over low heat 4 minutes or until
chicken is tender. Add cooked pasta, parsley,
and butter to chicken mixture, tossing to combine.