Chicken and Mushrooms with Roasted Garlic Sauce

Makes 4 servings

1	teaspoon olive oil
4	boneless skinless chicken breasts
1	jar (about 28 ounces) roasted garlic pasta sauce
1	cup sliced mushrooms
8	ounces corkscrew pasta, cooked and drained
	Grated fresh Parmesan cheese (optional)

Heat oil in large skillet over medium heat. Lightly brown chicken. Remove from skillet; cut into thin strips. Return to skillet.
Stir in pasta sauce and mushrooms. Cover; simmer 10 minutes or until chicken is cooked through. Stir in pasta. Sprinkle with Parmesan cheese.

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