Chicken with Fettuccine


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.

Serves:  4