Chicken, Tomato & Herb Penne

4 TBS extra virgin olive oil
2 tsp fresh chopped garlic (or ½ tsp minced)
1 14.5 oz can diced tomatoes
1/3 c fresh basil leaves, chopped or cut into thin strips (or 2 tsp dry)
1 c water
1 16 oz pkg penne
1 10-12 oz pkg cooked chicken breast strips, Italian style
1 ½ c shredded mozzarella cheese
Salt and cracked black pepper to taste

Heat olive oil in large skillet over medium-high heat; add garlic and cook for 1 minute; add tomatoes, basil, and water, and turn heat down to low and simmer for about 15 minutes, stirring occasionally.

Meanwhile cook penne according to package directions and drain once finished.

During the last ten minutes of the penne cooking add the chicken into the tomato mixture simmering and let it all simmer together the last ten minutes of cooking.

Toss pasta with tomato mixture and mozzarella cheese. Season to taste with salt and cracked black pepper.