Mini Penne with Spicy Chicken Alfredo (Sandra Lee)

8 oz dried mini penne pasta 1 jar Alfredo sauce 1 can Italian diced tomatoes 1 T Italian seasoning 1/2 tsp red pepper flakes 2 pkgs refrigerated cooked chicken breast strips, or cook and cut your own 1 can (2.25 oz) sliced black olives shredded parmesan cheese 1. Boil pasta in salted water according to package directions. Drain well and return to hot pot. Cover and keep warm. 2. Meanwhile in a medium saucepan, combine Alfredo sauce, tomatoes, Italian seasoning, and red pepper flakes over medium heat. Stir in chicken and olives. Brink to a simmer and cook for 10 minutes. 3. Serve over hot cooked pasta and top with parmesan cheese.