1
lb de pechugas de pollo sin piel y sin hueso, cortadas en cubos de 1 pulgada
1 3/4
tazas de caldo de pollo Progresso® reducido en sodio (de un cartón de 32 oz)
2
tazas de pasta estilo penne o pasta mediana sin cocer (6 oz)
1
pimiento verde, cortado en pedazos de 1 pulgada (1 taza)
1
cucharadita de especias deshidratadas estilo italiano (Italian seasoning)
1
lata (14 1/2 oz) de tomates (jitomates) guisados (stewed tomatoes) sin sal, con el jugo (sin escurrir)
1/4
taza de vino blanco seco o caldo de pollo
1
cucharada de pasta de jitomate o tomate (tomato paste)
1
lata (2 1/4 oz) de aceitunas negras en rebanadas, escurridas
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Instrucciones
1
Calienta un sartén con non-stick (antiadherente) de 12 pulgadas de diámetro a fuego medio alto. Agrega el pollo; cocina 2 a 3 minutos, constantemente o hasta que se vea doradito; revolviendo constantemente.
2
Agrega el caldo de pollo; calienta hasta que hierva. Agrega la pasta, el pimiento, y las hierbas estilo italiano; sube el fuego de nuevo a que hierva. Reduce el fuego a medio; cubre y cocina durante 10 minutos, revolviendo ocasionalmente.
3
Agrega los tomates (jitomates), el vino y la pasta de tomate. Cocina sin cubrir de 5 a 10 minutos, revolviendo ocasionalmente, hasta el pollo no se vea rosa en el centro y la pasta este bien cocida. Agrega las aceitunas. Sirve.
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