CHICKEN ARTICHOKE PASTA

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 (14 1/2-ounce) can basil, garlic and oregano-flavored diced tomatoes

1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped

1 (2.2-ounce) can sliced black olives, drained

1/2 pound angel hair pasta

In a lightly oiled skillet over medium-high heat, sauté the chicken until just cooked through. Transfer to a plate and set aside.

In the same skillet, add the tomatoes and bring to a boil. Reduce to a simmer, add artichoke hearts and olives and cook until thickened, about 10 to 15 minutes.

Meanwhile, prepare the pasta according to package directions.

Add chicken to sauce and stir to heat through. Add drained pasta and toss to coat.

Serves 4.

Per serving: 437 calories (percent of calories from fat, 20), 36 grams protein, 50 g carbohydrates, 4 g fiber, 10 g fat (1 g saturated), 66 milligrams cholesterol, 762 mg sodium.