Ingredients Jump to Instructions ↓

  1. 4 boneless chicken breasts, coated with flour and seasoned with salt and pepper

  2. 4 tbsp. olive oil

  3. 2 cloves garlic, finely chopped

  4. 1 (26 oz.) jar Classico di Napoli or Classico di Sicilia pasta sauce

  5. 1 sm. green pepper, cut in strips

  6. 2 slices Provolone cheese, cut in half

  7. 1 (7 oz.) pkg. macaroni, cooked and drained

Instructions Jump to Ingredients ↑

  1. 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.


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