Fresh Herbed Penne with Chicken & Tomatoes

• 16 ounces Heartland Penne
• 4 tablespoons extra virgin olive oil
• 1 teaspoon fresh chopped garlic
• 1 (14.5 ounce) can diced tomatoes
• 1/3 cup fresh basil leaves, chopped or cut into thin strips
• 1 (10 -12 ounces) package cooked chicken breast strips
• 2 cups (6 ounces) shredded mozzarella cheese
• Salt and cracked black pepper to taste
• *May substitute dry equivalents: 1/8 tsp garlic powder, 1 1/2 tsp dry basil

• Cook and drain Penne Rigate according to package directions.
• Heat olive oil in large skillet over medium-high heat.
• Add garlic and cook for 1 minute.
• Add tomatoes and basil; cook 2 minutes.
• Add chicken; simmer for 5 minutes.
• Toss with pasta and Mozzarella cheese.
• Season to taste with salt and cracked black pepper.
• Serve immediately.

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