1 lb. boneless, skinless chicken breast halves
1 (16 oz.) can low-sodium tomato sauce
1 (16 oz.) can stewed tomatoes
1 onion, chopped
1 yellow pepper, sliced
1 (4 oz.) can black pitted olives, drained
2 tsp. Italian seasoning
1/2 lb. spinach fettuccine

Preheat oven to 375 degrees. In large roasting pan, combine first 7 ingredients. Bake uncovered 25 minutes until chicken is cooked through. Meanwhile, prepare pasta according to package directions. To serve, place drained pasta on serving platter; top with chicken mixture. Serve with bread sticks, Italian or French bread.