Quick Chicken Cacciatore
|Boneless chicken breast halves||16 Ounce, lightly seasoned with salt and pepper (4 Pieces, 4 Ounce Each)|
|Flour||2 Tablespoon (Adjust Quantity As Needed)|
|Garlic||2 Clove (10 gm), finely chopped|
|Olive oil||4 Tablespoon, divided|
|Tomato basil pasta sauce/Di sicilia ripe olives and mushrooms pasta sauce||26 Ounce (1 Jar Classico Di Napoli)|
|Green bell pepper||1 Small, cut into strips|
|Red bell pepper||1 Small, cut into strips|
|Provolone cheese slice||2 , cut into half|
|Elbow macaroni||7 Ounce, cooked as package directs and drained (1 Package / 2 Cups Creamettes)|
|Chopped parsley||1 Tablespoon|
Coat chicken with flour.
In large skillet, brown chicken and garlic in 3 tablespoons 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 oil and parsley.
Serve with chicken and sauce.