Chicken Pasta Toss

Ingredients

12 ounces skinless, boneless chicken breast halves

4 cloves garlic, minced
1/4 teaspoon crushed red pepper
2 cups broccoli florets
6 ounces dried multigrain or whole grain penne pasta
1 tablespoon olive oil or canola oil

1 tablespoon snipped fresh basil or oregano
Shaved Parmesan cheese (optional)
1 14 1/2 - ounce can diced tomatoes with green pepper, celery, and onions, undrained

Directions

Step 1.

Cut chicken into nibble measure strips; put aside. Cook pasta as indicated by bundle headings. Deplete.

Step 2.

Then, in a substantial nonstick skillet warm oil over medium-high warmth. Include garlic and squashed red pepper; cook and mix for 30 seconds. Include broccoli; cook and mix for 3 minutes more. Expel broccoli from skillet.

Step 3.

Add chicken to the hot skillet; cook and mix for 3 to 4 minutes or until do not pink anymore. Return broccoli to the skillet. Include undrained tomatoes and depleted pasta. Cook, mixing sometimes, until warmed through.

Step 4.

To serve, separate pasta blend among four shallow dishes. Sprinkle with basil and, if coveted, Parmesan cheddar. Makes 6 (1-1/3 mugs every) servings