Chicken Tenders Italiano

shared by Patty H.
(This one is really easy. Serve with a salad and you have a meal. If you use the entire pound of pasta, you have a lot; It made four meals for the two of us. If you don't want quite as much pasta, I think you could use 1/2 pound of the pasta and it would work just fine.)
Ingredients:
1 pound penne pasta
4 teaspoons olive oil
1 each large yellow and green bell pepper, cut into thin strips, strips halved crosswise
1 pound chicken tenders, each cut in 2 or 3 pieces
2 cans (14 1/2 ounces each) diced Italian-style tomatoes
1 can (5 1/4 ounce) sliced ripe olives (the black ones)

Preparation:
1.Cook the pasta according to package directions.
2.While the pasta is cooking heat the oil in a large non-stick skillet over medium heat.
3.Add chicken pieces and cook until no longer pink.
4.Add the bell pepper strips and cook until tender, tossing often.
5.Add the tomatoes and simmer until mixture is warmed through, about 5 minutes.
6.Stir in the olives.
7.Drain the pasta and toss with the hot chicken/pepper/tomato sauce mixture (or if your family doesn't like things "mixed together" put the pasta on the plate and just spoon the sauce over it.

Servings: 6