4 (4 oz.) boneless chicken breast
2 cloves garlic
1 sm. green pepper, cut in strips
2 slices Provolone cheese
Chopped parsley
4 tbsp. olive oil
1 (24 oz.) pizza sauce
1 sm. red pepper, cut in strips
1 (7 oz.) pkg. elbow macaroni

Season with salt and pepper and flour chicken, brown in skillet with garlic and 3 tablespoons olive oil. Remove chicken and add pasta sauce and chicken, bring to a boil. Reduce heat, simmer 20 minutes. Add peppers the last 5 minutes, uncovered. Top chicken with half of slices of cheese. Toss cooked macaroni with remainder of 1 tablespoon oil, sprinkle parsley. Serve on side of chicken.