Fire Roasted Tomatoes and Chicken over Ziti

8 ounces ziti pasta
1 pound boneless, skinless chicken breast halves
1 tablespoon olive oil
6 ounces already-sliced button mushrooms
1 cup diced onion
Salt and black pepper to taste
1 teaspoon bottled minced garlic
1 teaspoon dried Italian seasoning
1 can (14 1/2 ounces) fire roasted diced tomatoes
1/4 cup dry white wine, optional*
Parmesan cheese, optional garnish

Cook the pasta according to package directions.

Cut chicken into roughly 1/2-inch chunks. Heat oil in a 12-inch nonstick skillet over medium heat. Add onion, mushrooms and chicken. Salt and pepper lightly. Cook, stirring occasionally, until chicken is no longer pink, about 6 minutes.

Add the garlic and Italian seasoning. Cook and stir for 30 seconds. Add tomatoes with juices and wine (if using). Bring to a boil. Boil, stirring occasionally, until sauce is thick, about 5 minutes. Serve over hot, drained pasta, topping with Parmesan cheese if desired.

* Notes

Wine adds body and zest to the sauce, but if you don't have any, leave it out.

Feel Good About: Here's a filling meal that's very low in fat.

Approximate Values Per Serving: 421 calories (17% from fat), 8 g fat (2 g saturated), 66 mg cholesterol, 34.5 g protein, 52.5 g carbohydrates, 4 g dietary fiber, 292 mg sodium

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