4 skinned boneless chicken breast halves (1lb.), lightly seasoned with salt and pepper
Flour
2 garlics, finely chopped
4 tbsp. olive oil
1 26oz. can Classico® Tomato & Basil or Ripe Olives & Mushrooms Pasta Sauce
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
2 slices Provolone cheese, cut in half
7oz. uncooked elbow macaroni, cooked as directed and drained
Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tbsp.
of oil; remove chicken from pan. Add pasta sauce then chicken. Bring
to a boil; reduce heat. Cover and simmer 20 minutes, adding peppers during
last 5 minutes. Uncover; top each chicken breast with half cheese slice.
Toss hot cooked macaroni with remaining oil. Serve with chicken and sauce.
Refrigerate leftovers.
Makes 4 servings
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