8 oz. uncooked, refrigerated, fresh fettuccine noodles
4 boneless, skinless chicken breasts, grilled and chopped
1-26 oz. jar tomato and basil marinara sauce
1/2 cup pitted and chopped kalamata olives
1/4 teaspoon crushed red pepper
1/4 cup fresh grated mozzarella cheese
Cook pasta according to package directions. Drain. Place chopped chicken and pasta sauce in a large skillet over medium heat. Add pasta, olives, and crushed red pepper. Simmer for 5 minutes and serve with a sprinkle of parmesan cheese on top.