Recipe for Chicken Pasta Skillet with Sun-Dried Tomatoes and Olives

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Yield:

Ingredients:

Amount	Ingredient
4 oz	rigatoni
1/2 cup	chopped onion
1/2 cup	chopped green bell pepper
1 tbl	olive oil
1 lb	boneless, skinless chicken breast, cut into 1 inch cubes
1 lrg	zucchini, cubed
1 can	(15 1/2 oz.) Italian-seasoned diced tomatoes, undrained
1 tsp	dried marjoram leaves
3 tbl	chopped sun-dried tomatoes
2 tbl	chopped, pitted, oil-cured black, or Greek, olives

Instructions:

Instructions: Cook rigatoni according to package directions, just until barely al dente; drain.

In large skillet, saute onion and bell pepper in olive oil until tender; add chicken and cook, stirring, about 5 minutes. Stir in zucchini, tomatoes and liquid, marjoram, sun-dried tomatoes, olives, and cooked pasta. heat to boiling; reduce heat and simmer uncovered, until thickened, about 10 minutes.

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