4 cups (about 1 pound) penne pasta
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon olive oil
690 ml jar Emeril's Vodka Pasta Sauce
1/3 cup chopped fresh basil (optional)
1/4 cup grated parmesan cheese

Preparation Instructions:

Cook penne according to package directions. Drain.

While pasta is cooking, in skillet over medium high heat, brown chicken in hot oil about 4 minutes or until no longer pink. Add pasta sauce and simmer until heated through, about 3 minutes.

Divide cooked, drained pasta evenly among four bowls; top with a generous portion of the sauce. Garnish with basil and cheese. Serves 4.

Per serving: 749 calories; 38.9 g protein; 19.4 g fat; 102.3 g carbohydrates; 4.8 g dietary fibre.