I tried this recipe out on a few friends last weekend & it was tasty. It's from a "Cooking With Less Sodium!" feature from a magazine; however, provided you don't have blood pressure issues, this recipe is slightly improved with a sprinkle of salt.
4 oz multigrain rotini or penne pasta
2 tsp olive oil
1 lb boneless, skinless chicken breast tenders, cut into pieces
1 pkg (8 oz) brown mushrooms (cremini), quartered (note: I dislike mushrooms so I threw in a can of peas & it worked)
1/2 red bell pepper, cut into strips (or the whole thing?)
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper (or more?)
1 can (14.5 oz) no-salt-added basil-garlic diced tomatoes
20 lg pitted black olives
1 T chopped parsley
Prepare pasta per package procedures.
While the pasta preps, heat oil over medium-high heat in a large, nonstick frying pan then add chicken & cook until browned on all sides. Transfer to bowl.
Combine mushrooms, red pepper, onion, garlic, salt, & black pepper in pan. Reduce heat to medium, cover & cook, stirring occassionally until mushrooms exude liquid, about 3 minutes. Uncover & cook until most of the liquid evaporates, about 8 minutes.
Stir in tomatoes with juice & reserved chicken. Reduce heat to a simmer. Add drained pasta to pan. Add olives & stir gently to combine. Serve sprinkled with parsley. And perhaps a glass of red wine. Serves about 4 people.