1 Tbsp olive oil
1/2 lb boneless skinless chicken breast, cut into thin strips
1 jar (24 oz.) pasta sauce
1 jar (7.5 oz.) roasted red peppers, drained, cut into strips
6 oz marinated artichoke hearts, drained and chopped
2/3 cup sliced ripe olives
1/4 tsp dried red pepper flakes
12 oz Skinner® Twirls
  grated Parmesan cheese

Cooking Directions:

1.  In large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently until no longer pink, about 4 minutes.

2.  Stir in pasta sauce, roasted red peppers, artichokes, olives and crushed red pepper; heat to boiling.

3.  Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally.

4.  Meanwhile, prepare pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese.