4 oz rotini, whole wheat
1 TB extra virgin olive oil
1 lb chicken breast, cut into 1/2″ pieces
1 8 oz pkg fresh mushrooms
1 small red bell pepper
1 small onion
1/4 tsp crushed red pepper
1 14.5 oz can no-salt diced tomatoes
1 small can of sliced black olives
2 tsp dried basil
1/2 tsp oregano
1/2 tsp garlic powder
1 TB fresh or 1 tsp dried parsley
(salt to taste or omit)
Directions:
1. Cook pasta ‘al dente’.
2. Cube mushrooms, slice pepper and chop onion.
3. Heat oil in cast iron skillet, add chicken and cook until slightly browned, about 3 minutes.
4. Add onion and pepper, cook covered about 5 minutes, stirring frequently.
5. Add mushrooms, tomatoes with juice, olives, dried herbs and spices and simmer a few minutes longer, uncovered.
6. Drain pasta and add to pan, sprinkle with fresh parsley and salt (if using).
Bake for 30 minutes or until toothpick comes out cleanly.