Mediterranean Chicken with Penne Pasta

1-8 ounce box of whole wheat penne pasta
2-8 ounce boneless/skinless chicken breasts
salt & pepper
1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
1-28 ounce can of diced tomatoes (I used no salt added)
1/2 cup fresh basil, chopped
3 tablespoons Feta cheese (I used reduced fat)
2 tablespoons capers, drained

Salt and pepper the chicken breasts and grill/cook them however you like (I grilled ours).  Then in a large pot cook the pasta, cook until tender and then drain and set aside.  In a skillet add the olive oil and sauté the garlic then add the tomatoes and bring to a boil and reduce the heat and simmer for 20 minutes, stirring occasionally.

Then toss the pasta with the tomato mixture and add the capers, basil and Feta.  Then top with the diced chicken.

Enjoy!!!!