1 pound chicken, seasoned with lemon pepper
1/2 pound penne pasta, cooked and drained
2 tsp olive oil
1 shallot, chopped
2 garlic cloves, minced
8 oz tomato sauce
3 Tbsp wing sauce
1 Tbsp Worcestershire
Season chicken with lemon pepper, cook and chop (I used my Deep Covered Baker and cooked on High for 8 minutes). In a large skillet add olive oil, shallot and garlic. Saute for 3 minutes. Add worcestershire, tomato sauce, wing sauce and chicken to skillet. Simmer over medium-low heat for 20 minutes. Toss in cooked penne pasta. Top with cheese of your choice - I used an Italian cheese blend.
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