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.