CHICKEN & PEPPERONI W/ PASTA

Chicken & pepperoni w/ pasta image

Provided by sherry monfils @smonfils

Categories Chicken

Number Of Ingredients 15

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1/2 pound(s) ronzoni healthy harvest pasta, any kind.
1/2 - of a stick of reduced-fat pepperoni, diced.
1/3 cup(s) whole wheat flour
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper.
1/2 teaspoon(s) oregano
1/2 teaspoon(s) dried basil
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
1 pound(s) boneless, skinless chicken breasts, cut into bite-size chunks.
2 teaspoon(s) olive oil
1 - 16 oz can tomato sauce
1 - 6 oz can tomato paste
1/2 teaspoon(s) red pepper flakes
2 tablespoon(s) reduced-fat, grated parmesan cheese.

Steps:

Cook pasta as directed, drain and keep warm. Place diced pepperoni in lg skillet over medium heat. Cook, stirring, until almost crisp. Remove from pan. In bowl, stir together flour, salt, pepper, oregano, basil, garlic powder and onion powder. Dredge chicken pieces in flour mix. Add chicken to skillet w/ oil. Cook until almost done. Remove chicken from skillet. In bowl, whisk together tomato sauce, tomato paste, red pepper flakes and 1/2 cup water. Pour into skillet. Return chicken & pepperoni to skillet. Bring to a simmer over medium heat. Cook until heated through. Serve over pasta. Sprinkle w/ parmesan cheese.