|Ziti/Other tubular pasta||1 Pound|
|Chicken breast cutlets||3⁄4 Pound|
|Freshly ground pepper||1⁄8 Teaspoon|
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Canned diced tomatoes||29 Ounce|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||1⁄3 Cup (5.33 tbs)|
1. Cook pasta in a large pot of boiling salted water until tender but still firm, about 12 minutes. Drain in a colander
2. Meanwhile, cut chicken into thin strips and season with salt and pepper. In a large frying pan, heat olive oil over high heat. Add chicken and cook, stirring often, until golden, about 1 minute. Add garlic, reduce heat to medium, and cook, stirring, 1 minute. Stir in tomatoes and wine. Bring to a boil over high heat. Reduce heat to medium and cook 5 minutes.
3. Toss cooked pasta with sauce. Add parsley, toss again, and serve.