4 boneless chicken breasts, coated with flour and seasoned with salt and pepper
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, cut in strips
2 slices Provolone cheese, cut in half
1 (7 oz.) pkg. macaroni, cooked and drained

In large skillet, brown flour-coated chicken and garlic in 3 tablespoons oil. Remove chicken from pan. Add pasta sauce, then chicken; stir. Bring to boil; reduce heat. Cover and simmer 20 minutes. Uncover and top each breast with 1/2 cheese slice. Toss hot cooked macaroni with 1 tablespoon oil and parsley flakes. Serve with chicken and sauce. Refrigerate leftovers. Makes 4 servings.