Roasted Garlic Chicken Breasts with Chipotle Pasta

1/2 cup olive oil
3 lb. onions, diced
3 lb. mushrooms, sliced
3 lb. red bell peppers, diced
1 1/2 cups black olives, sliced
2 tbsp. McCormick Ground Chipotle Chile Pepper
1 tbsp. salt
1 1/2 tsp. McCormick Pure Ground Black Pepper
2 tbsp. sugar

1 1/2 cups McCormick Roasted Garlic Flavored Oil
24 chicken breasts, 4-oz., flattened
1 tbsp. salt
1 1/2 tsp. McCormick Ground White Pepper

9 lb. ziti, cooked, kept hot

1. Heat oil in a saut� pan. Add onions and cook until translucent. Add mushrooms and bell peppers, and cook 2 minutes more. Add tomatoes, olives, and seasonings. Simmer 30 minutes over low heat. Keep hot for service.

2. Heat oil in a large saut� pan. Season the chicken with salt and pepper. Place in oil and cook until internal temperature reaches 165�F. Add hot tomato sauce and bring to a boil.

3. Place 6 oz. of hot ziti on a dinner plate. Place 1 chicken breast over ziti. Top with 3/4 cup of sauce.

Chef's tip: Any tubular pasta will work well with this recipe.

YIELD: 24 servings , 14 oz. each