8 ounces uncooked whole wheat penne
2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into bite-size pieces
2 cups chopped onion
2 teaspoons bottled minced garlic
2 cups green bell pepper strips
1 (8-ounce) package presliced mushrooms
1 cup canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon)

Preparation
Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes or until lightly browned. Add onion and garlic; cook 2 minutes. Add bell pepper and mushrooms; cook 5 minutes or until tender. Stir in remaining ingredients; cook 6 minutes or until thoroughly heated. Serve over pasta.

The ingredients are all pretty common; most of mine were bought at Wal-Mart! It's also pretty cheap and it reheats well. I added a little extra chipotle for an additional kick.

My rat, Riddle, also loves this recipe since he gets to eat the veggie scraps and unused cooked pasta!

(Found on myrecipes.com / Cooking Light magazine)