Chicken Penne a la Marengo...

1 lb. boneless, skinless chcken breasts, cut into 1-inch pieces
1 14.5oz. can chicken broth
2 cups uncooked penne pasta
1 medium green bell pepper, cut into 1-inch pieces
1 14.5oz. can Italian-style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 tbsp. tomato paste
1 2.25oz. can sliced ripe black olives, drained

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.

Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.

Stir in tomatoes, wine and tomato paste. Cook uncoverd 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Stir in olives.