Chicken Mediterranean

2 or 3 skinned and boned chicken breasts, cut into cubes
3 garlic cloves, minced
2 T olive oil
1 (14 ½ -oz.) can diced tomatoes, undrained
¼ cup kalamata olives, pitted and chopped
½ tsp dried parsley flakes
½ tsp dried basil
½ tsp dried oregano
1/3 cup crumbled feta cheese
4 oz penne pasta, cooked

Combine first 3 ingredients in a zip-top freezer bag.  Seal and chill 2 hours.
Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet.  Add tomatoes and next 4 ingredients to skillet.  Reduce heat, and simmer, stirring often, 7 minutes.
Return chicken to skillet.  Sprinkle with feta cheese, and remove from heat.  Cover and let stand 5 minutes.  Serve immediately over hot cooked pasta.