1 lb. chicken breasts or tenders, cut into cubes
2 tbsp. olive oil
1/2 red, yellow or orange pepper, diced
1/2 yellow, white or red onion, diced (whatever you have on hand - need about 1/4 cup)
1 tbsp. minced garlic (about 3-4 cloves)
1 (15 oz.) can diced petite or regular tomatoes (do not drain)
1 cup red or white wine (optional)
1 tsp. red pepper flakes (to taste... if you like it with more heat.. add more!)
1 tsp. crushed basil
1 tsp. crushed oregano
1 tsp. parsley flakes
salt and pepper, to taste
1 (16 oz.) pkg. pasta, cooked according to package directions (I find farfelle or penne works best)
grated Parmesan or Romano cheese (if desired)

Dice chicken into approx 1-inch cubes. Sauté chicken in large skillet in olive oil until chicken is no longer pink. Drain and set aside.

In same skillet... adding a bit more olive oil, sauté garlic, chopped pepper, and onion until soft. Add chicken back to skillet. Add can of diced tomatoes. Add wine, if desired. Add red pepper flakes, crushed basil, oregano and parsley flakes to taste. Season with salt and pepper. Simmer for about 20 to 25 minutes... ideally 30... the more it simmers the more the flavors concentrate and come out.

Serve over pasta. Sprinkle Parmesan or Romano cheese over top, if desired.

Enjoy!

Submitted by: Jill