Definitely passed the test with the kiddos at Sutton Central. This dish is pretty and tasty! Serve with rotini or penne pasta.
1 lb. boneless skinless chicken breast
1 (14.5-oz.) can Italian-style diced tomatoes
1/2 c. sliced black olives, drained
1 Tbsp. lemon zest
2 c. finely shredded Italian-blend cheese
2 to 3 cups rotini noodles
1. Prepare rotini noodles according to package directions. Heat a large nonstick skillet over medium-high heat or an electric skillet to 375 degrees F. Add chicken and cover and cook about 7 minutes on each side or until done. Chicken should reach an internal temperature of 165 degrees F. Remove chicken from skillet and set aside.
2. Add tomatoes (do not drain), olives and lemon zest to skillet and heat through, about 5 minutes, stirring often. Return chicken to skillet and top with cheese.
3. Serve over the pasta.