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Spicy Chicken and Peppers (over pasta)

Submitted by LyricFox

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1-1/2 cups julienned green peppers
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive or canola oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
2 teaspoons Italian seasoning
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 box pasta cooked al dente (I use bowtie pasta)
Fresh parsley

Directions

In a nonstick skillet, cook the chicken in oil until juices run clear. Remove from pan.

To pan add green peppers, onion and garlic until softened. Stir in the tomato sauce, tomatoes and seasonings. Return chicken to pan. Bring to a boil. Reduce heat; cook, covered, for 10 minutes. Uncover and cook for 5-10 minutes or until thickened. Serve over pasta

Garnish with parsley.

Yield: 4-6 servings.

(This recipe can be doubled. Freezes well.)