1 med. green pepper, chopped
1 med. onion, sliced
1 clove garlic, minced
2 tbsp. olive oil, divided
1 1/2 lbs. boneless, skinless split chicken breasts
1 (27 1/2 oz.) jar Ragu Today's Recipe Pasta Sauce-Chunky Mushroom
1/2 c. sliced black olives (opt.)
1 tsp. dried basil
1/4 tsp. salt
Pinch of oregano
Pinch of black pepper
1 (12 oz.) pkg. ruffle or twist pasta, cooked & drained

1. In a large skillet over medium heat saute green pepper, onion and garlic in 1 tablespoon olive oil until tender. Remove; set aside.

2. In same skillet, heat remaining oil and brown chicken on both sides; drain fat.

3. Return vegetables to skillet. Add pasta sauce, olives, basil, salt, oregano and pepper. Heat to boiling.

4. Cover; simmer gently over low heat for 20 minutes or until chicken is thoroughly cooked.

5. Serve chicken and pasta topped with sauce. Serves 6.