1 lb. boneless, skinless chicken breast halves, cut into 1-1/2-inch chunks
1/4 tsp. salt
1/8 tsp. ground black pepper
4 cloves garlic, finely chopped
2 Tbsp. Bertolli® Classico™ Olive Oil
2 Tbsp. finely chopped fresh parsley, divided
1 jar Bertolli® Arrabbiata Sauce
8 ounces penne pasta, cooked and drained
2 Tbsp. shredded Parmesan cheese
Directions
Season chicken with salt and pepper. Toss chicken, garlic, Olive Oil and 1 tablespoon parsley in medium bowl. Cook chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 8 minutes or until almost cooked. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until chicken is thoroughly cooked. To serve, toss chicken mixture with penne, then sprinkle with cheese and remaining parsley.
