Put some water on to boil for pasta.
Cut a couple of boneless chicken breasts into bite-sized chunks. (Sometimes, I partially freeze them, then slice them thin). Heat a tablespoon or so of olive oil in a skillet, toss in the chicken and cook until just barely browned. Remove to a plate and hide it so the doggies don’t come snarf it up while your back is turned.
Cook 1/2 lb. of pasta of your choice. I like vermicelli, penne, or bow ties.
Back in the skillet, saute some minced garlic, half a chopped onion, half a chopped bell pepper and a handful of sliced mushrooms until almost soft. Season with salt, pepper and a pinch of red pepper flakes. Add the chicken back in, open a can of italian stewed tomatoes and dump that on top. Stir it all around, cover and simmer about 10 minutes. Just before serving, stir in a big handful of grated parmesan cheese (leave the cheese out if you are afraid of the fat). Serve over the pasta. Or toss it all together–I’ve done it both ways. It’s also yummy to add just a little cream or half & half to the sauce at the end.
Salad, breadsticks from the Pillsbury tube–a delicious meal!