Categories: Poultry, Cheese/eggs 
      Yield: 4 servings 
  
    3/4 lb Boneless chicken breasts            1    Can Pitted ripe olives;drain 
  1 1/2 ts Olive oil                         1/2 ts Hot pepper flakes; crushed 
    1/2 c  Green onion; chopped               10 oz Penne; or other tube pasta 
      3    Garlic cloves; crushed              3 oz Part-skim mozzarella; diced 
     28 oz Ital. tomatoes; with juice          1 tb Fresh parsley; chopped 
     12    Fresh basil leaves; chopped       1/2 c  Fresh Parmesan; grated 
  
  Earlier in the day, add enough water to the skinned chicken to cover it. 
  Poach chicken in simmering water (uncovered) until chicken is no longer 
  pink. This will take about 8 minutes. Allow chicken to cool in poaching 
  liquid. (I put it in the refrig. rather than leave it at room temp. Cooling 
  it in the liquid makes it more tender) Later, remove chicken from poaching 
  liquid and chop it into small or bite-size pieces. Save the poaching liquid 
  to add to the water you're going to cook the pasta in. In large non-stick 
  pan, cook the onion and garlic in heated olive oil until softened. Add hot 
  pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat 
  until sauce thickens. Cook penne in poaching liquid with additional water 
  as needed. Combine chicken with the sauce mixture in serving bowl. Add 
  parsley and cheese. Sprinkle with parmesan and serve immediately. Judy 
  Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this 
  recipe.