• 8oz Ziti Pasta
• 1lb boneless skinless chicken-breast halves
• 1 tablespoon olive oil
• 1 cup diced onions
• 6 oz already sliced button mushrooms
• Salt and black pepper to taste
• 1 teaspoon bottled minced garlic
• 1 teaspoon dried Italian seasoning
• 1 ca (14.5 oz) fire roasted diced tomatoes
• 1/4 cup dry white wine (optional)
• Parmesan cheese, optional garnish

cooking note: wine adds body and zest to the sauce.  but if you don’t or can’t have any then leave it out.  always cook pasta to package directions.

1. cut chicken into roughly 1/2 inch chunks.  Heat oil in a 12 inch non-stick skillet, over medium heat.  Add onion, mushrooms and chicken.  Salt and pepper lightly.
2. Cook, stirring occasionally, until chicken is no longer pink, about 6 minutes.
3. Add the garlic and Italian seasoning.  Cook and stir for 30 seconds.  Add tomatoes with juices and wine.  Bring to a boil.  Boil stirring occasionally until sauce is thick, about 5 minutes.

Serve over hot, drained pasta, topping with Parmesan cheese if desired.