Ingredients

• 1 pound uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast, cut into (1/2-inch) pieces
• 1/4 cup minced shallots
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 1 cup dry white wine
• 3 tablespoons chopped ripe olives
• 2 tablespoons chopped pitted green olives
• 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/8 teaspoon freshly ground black pepper

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.

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