4 (4 oz) boneless chicken breasts, lightly 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 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
2 slices Provolone cheese, cut in half
1 (7 oz) package Creamettes Elbow Macaroni, cooked and drained
Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tbsp oil; remove chicken from pan. Add pasta sauce then chicken: stir. 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 tbsp oil and parsley. Serve with chicken and sauce. Refrigerate leftovers.
Makes 4 servings.