4 (4 oz.) chicken breasts (boneless), lightly seasoned with salt & pepper
Flour
4 tbsp. olive oil
2 cloves garlic, finely chopped
1 (26 oz.) jar Classico di Napoli or Classico di Sicilia pasta sauce
1 sm. green pepper, seeded & cut into strips
1 sm. red pepper, seeded & cut into strips
2 slices Provolone cheese, cut in half
1 (7 oz.) pkg. Creamettes elbow macaroni, cooked & drained
Parsley, chopped

Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan. Add pasta sauce, then chicken; stir. 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 1 tablespoon oil and parsley.

Serve with chicken and sauce.