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Makes four servings 2 cups (6 ounces) dry rotini or penne pasta 2 skinless, boneless chicken breast halves, cut in strips 1 cup green or yellow sweet pepper, sliced 1/2 medium onion, thinly sliced 1 tablespoon olive oil 1 can (14.5 ounces) Del Monte Diced Tomatoes with Basil, Garlic & Oregano 1 can (2.25 ounces) sliced pitted ripe olives, drained (optional)

Cook pasta according to package directions; drain. Meanwhile, season chicken with garlic powder, salt and pepper, if desired. Cook chicken, sweet pepper and onion in oil in large skillet over medium-high heat 5 minutes, or until chicken is no longer pink. Add undrained tomatoes; simmer, uncovered, 5 minutes or until slightly thickened. Add olives, if desired. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.