Add a crisp green salad and garlic bread, and dinner is on the table! If you prefer, use all the color of peppers. And if time is short, don’t cut up the chicken tenders, simply leave them whole.

Preparation Time: 10 mins.

Cooking Time: 30 mins.

Servings: 6


1 pound penne or elbow macaroni

4 teaspoons olive oil

1 large yellow bell pepper, cut into thin strips, strips halved

1 large green bell pepper, cut into strips, strips halved

1 pound chicken tenders, each cut in 2 or 3 pieces

2 (14.5-oz.) cans diced Italian-style tomatoes with olive oil, garlic, and spices

1 (5 1/4-oz.) can pitted ripe olives, drained and halved


Put a large covered pot of water on to boil. Add pasta and cook according to package directions until al dente; drain. Return to cooking pot; cover to keep warm.

Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add bell pepper strips and cook about 7 minutes, tossing frequently, until nearly tender.

Add chicken and cook 2 minutes, tossing. Add half a can of diced tomatoes to chicken and cook 3 minutes longer, stirring often, until chicken is no longer pink in the center.

Stir in remaining tomatoes and olives. Simmer 3 to 4 minutes, stirring often, until heated through. Pour over pasta and toss to mix.