6 oz boneless, skinless chicken breast, grilled and diced
1/2 cup diced cooked ham
6 stuffed green olives, quartered
6 black olives, quartered
1 Tbs herbal or white wine vinegar
1/4 cup nonalcoholic white wine
oregano
8 oz penne pasta
1/8 cup cubed Muenster cheese
Instructions
In a large nonstick skillet, heat oil over medium heat. Add peppers and garlic, and saute until peppers are soft but not browned. Add chicken, ham, olives, vinegar and wine. Add oregano to taste. Cover and simmer for 5 mins.
Cook penne according to package directions.
Toss hot penne with cheese and chicken mixture.
Substitutions-
Replace the chicken breast with grilled turkey.
Substitute shells, fusilli, or elbow macaroni for the penne pasta.
Use mozzarella or reduced-fat Monterey Jackinstead of the Muenster.
Originally Submitted
11/22/2009
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