Bove's of Vermont

• 1 jar Bove's Vodka Sauce
• 2 Tbs. olive oil
• 2 chicken breats, boned and skinned
• 1 Tbs. chopped fresh Italian parsley

• 2 tsps. chopped fresh chives
• Freshly ground black pepper
• Grated parmesan cheese

Heat olive oil in heavy skillet. Cut chicken breasts into bite-size pieces, then sauté lightly in hot oil until tender and light brown and fully cooked (don't overcook). Drain oil and add parsley, chives and Bove's Vodka Sauce to skillet. Heat and stir until warm. Serve over freshly cooked pasta, add pepper and parmesan cheese to taste.

Serves 4