Roasted Red Peppers And Chicken Pasta - cooking recipe

Ingredients

1 lb. pkg. Prince penne rigate or mostaccioli
1 lb. skinless, boneless chicken breast halves, cut into pieces
1 tsp. minced garlic
2 tsp. Wyler's chicken-flavored bouillon granules
1 c. water
1 jar roasted red peppers, drained and chopped
1 can sliced mushrooms
2 Tbsp. chopped parsley
1 can sliced black olives

Preparation

Boil pasta as package directs. Cook chicken and garlic in a 12-inch nonstick skillet, generously coated with cooking spray, over medium heat until lightly brown. Add bouillon granules, water, roasted red peppers, mushrooms, parsley and olives. Cover and simmer over medium heat for 10 minutes. Stir in pasta; heat through. Serve immediately. Refrigerate any leftovers.