INGREDIENTS

1. 350gpenne pasta
2. 3boneless skinless chicken breasts
3. 1/4cupred wine
4. 3clovesgarlic
5. 1/2Spanish onion or vidalia onions, thickly diced
6. 1/2red pepper, thickly sliced
7. 1/2green pepper, thickly sliced
8. 2portabella mushroom caps, thickly sliced
9. 1roma tomato, diced
10. 2tablespoonsolive oil
11. 2cupsmarinara sauce(I use recipe no. 95168)

DIRECTIONS

1. Cut up chicken into bite sized pieces.
2. Marinate in wine and 1 crushed clove of garlic for 1 hour.
3. Cook pasta according to package instructions and set aside.
4. Chop up all vegetables.
5. In large skillet heat 1 Tbsp olive oil on med high.
6. Add chicken and stir-fry until it just turns opaque.
7. Remove chicken and set aside.
8. Heat remaining olive oil and add onions and mushrooms.
9. Stir-fry about 5 minutes.
10. Add peppers and stir-fry about 5 minutes.
11. Add tomato and stir fry about a minute.
12. Put chicken back in for about 2 minutes.
13. Add in marinara sauce and stir to coat everything.
14. Add in cooked penne noodles and stir in for a minute.
15. Serve and enjoy.