• 1 package (12 oz.) penne pasta
• 2 Tbs. olive oil
• 1 lb. boneless, skinless chicken breasts cut into 1/2 inch chunks
• 1 package (16 oz.) frozen broccoli, cauliflower and carrots, thawed
• 6 plum tomatoes cut into 1 inch chunks
• 1 tsp. dried oregano
• 1/2 tsp. black pepper

In a large soup pot, cook pasta according to package directions; drain, rinse and drain again. Toss with 1 Tbs. olive oil and set aside. In the same pot, heat remaining 1 Tbs. olive oil over medium heat. Add chicken, mixed vegetables, tomatoes, oregano and black pepper. Cook 10 to 12 minutes or until chicken is no longer pink. Add pasta to the chicken mixture and toss until well coated and heated through. Serve immediately.