Minestrone Chicken

Recipe Ingredients

2 cups	474ml	Uncooked ziti pasta - (8 oz)
4		Boneless skinless chicken-breast halves - fresh or frozen
		(about 1 1/3 lbs total)
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Onion - (for 1 cup chopped) (large)
2 teaspoons	10ml	Bottled minced garlic
5 1/2 teaspoons	27ml	Dried Italian seasoning
1 teaspoon	5ml	Bell pepper - (for 1 cup chopped) (medium)
2		Italian-style stewed tomatoes - - (14 1/2 oz ea)
1		Chickpeas - (19 oz)
1		Sliced black olives - (2 1/4 oz)
		Salt
		Ground black pepper
		Grated Parmesan cheese - optional

Recipe 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.

Source:
St. Louis Post-Dispatch - 10-26-1998 - By Beverly Mills, with Alicia Ross

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