4 skinless boneless chicken breast halves, lightly seasoned with salt and pepper
Flour
2 cloves garlic, finely chopped
4 tablespoons olive oil
1 26oz jar pasta sauce
1 small green bell pepper, cut into strips
1 small red bell pepper, but into strips
2 slices provolone cheese, cut in half
1 7oz pkg. elbow macaroni, cooked and drained
chopped parsley
Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tablespoons of oil; remove chicken from pan. Add pasta sauce then chicken. 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 of oil and parsley. Serve with chicken and sauce. Refrigerate leftovers. Makes 4 servings.
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
