Italian Chicken and Penne

Light & Tasty 2004 pg. 126

8 ounces uncooked penne
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. 6 servings.