Baked Chicken and Rosemary Pasta Recipe

Ingredients

• 1 lb (0.5 kg) boneless, skinless chicken breasts
• 1 tbsp (15 mL) extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup (250 mL) onions, diced
• 1/2 lb (0.3 kg) mushrooms, sliced
• 3 cups (750 mL) Marinara pasta sauce
• 1/4 cup (60 mL) half-and-half cream
• 2 tbsp (30 mL) balsamic vinegar
• 1/2 tsp (2.5 mL) cayenne pepper<br />or
• 1/2 tsp (2.5 mL) hot red chile pepper flakes
• 1/2 cup (125 mL) parsley, fresh, minced
• 1 tbsp (15 mL) rosemary, fresh, minced
• 1 pkg whole wheat fusilli pasta
• 1 cup (250 mL) mozzarella cheese, part skim, 16.5% MF
• 1/4 cup (60 mL) Parmesan cheese, grated
• 15 Kalamata olives, pitted