|2 cups||Uncooked ziti pasta; (8 oz)|
|4||Boneless skinless chicken-breast halves; fresh or frozen|
|(about 1 1/3 lbs total)|
|1 teaspoon||Olive oil|
|1 large||Onion; (for 1 cup chopped)|
|2 teaspoons||Bottled minced garlic|
|5½ teaspoon||Dried Italian seasoning|
|1 medium||Bell pepper; (for 1 cup chopped)|
|2 cans||Italian-style stewed tomatoes; - (14 1/2 oz ea)|
|1 can||Chickpeas -; (19 oz)|
|1 can||Sliced black olives; (2 1/4 oz)|
|Ground black pepper|
|Grated Parmesan cheese; optional|
Place ziti in 2½ quarts of boiling unsalted water. Cook until just tender, 12 to 14 minutes. Meanwhile, if the chicken is frozen, run hot water over it so that you can remove any packaging. Place chicken on a microwave-safe plate and microwave 3 minutes, uncovered on high, to begin thawing. While chicken thaws, heat oil over medium heat in an extra-deep, 12-inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise heat to medium-high. Cut chicken into bite-size chunks, adding them to the skillet as you cut. Add garlic and Italian seasoning. Stir from time to time. Seed bell pepper; cut into bite-size chunks, adding them to the skillet as you cut. Continue to cook, stirring frequently, until chicken is no longer pink outside, about 3 to 4 minutes. Add tomatoes. Rinse and drain chickpeas; add to skillet. Drain olives; add to skillet. Raise heat to high; cook until sauce thickens slightly, 1 to 2 minutes. When ziti is done, drain it well and add it to skillet. Stir to coat noodles with sauce. Season with salt and pepper to taste. Serve at once, topping with Parmesan cheese to taste. Yields 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.
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