Fire-Roasted Tomatoes and Chicken over Ziti

8 ounces ziti pasta

1 pound boneless, skinless chicken-breast halves

1 tablespoon olive oil

1 cup diced onions

6 ounces already sliced button mushrooms

Salt and black pepper to taste

1 teaspoon bottled minced garlic

1 teaspoon dried Italian seasoning

1 can (141/2 ounces) fire-roasted diced tomatoes

¼

cup dry white wine, optional (see note)

Parmesan cheese, optional garnish

Cook the pasta according to package directions.

Cut chicken into roughly 1/2-inch chunks. Heat oil in a 12-inch nonstick skillet over medium heat. Add onion, mushrooms and chicken. Salt and pepper lightly. Cook, stirring occasionally, until chicken is no longer pink, about 6 minutes.

Add the garlic and Italian seasoning. Cook and stir for 30 seconds. Add tomatoes with juices and wine (if using). Bring to a boil. Boil, stirring occasionally, until sauce is thick, about 5 minutes. Serve over hot, drained pasta, topping with parmesan cheese if desired.

Serves four.

Cook's note: Wine adds body and zest to the sauce, but if you don't have any, leave it out.

@Recipe nutrition:Nutrition values per serving: 421 calories (17 percent from fat), 8 g fat (2 g saturated), 52.5 g carbohydrates, 4 g fiber, 34.5 g protein, 66 mg cholesterol, 292 mg sodium.