Instructions: Place ziti in 2 1/2 quarts of boiling unsalted water. Cook until just tender, 12 to 14 minutes.

Meanwhile, if the chicken is frozen, run hot water over it so that you can remove any packaging. Place chicken on a microwave-safe plate and microwave 3 minutes, uncovered on high, to begin thawing.

While chicken thaws, heat oil over medium heat in an extra-deep, 12-inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise heat to medium-high. Cut chicken into bite-size chunks, adding them to the skillet as you cut. Add garlic and Italian seasoning. Stir from time to time. Seed bell pepper; cut into bite-size chunks, adding them to the skillet as you cut. Continue to cook, stirring frequently, until chicken is no longer pink outside, about 3 to 4 minutes. Add tomatoes. Rinse and drain chickpeas; add to skillet. Drain olives; add to skillet. Raise heat to high; cook until sauce thickens slightly, 1 to 2 minutes.

When ziti is done, drain it well and add it to skillet. Stir to coat noodles with sauce. Season with salt and pepper to taste. Serve at once, topping with Parmesan cheese to taste.

Yields 4 servings.

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