Ingredients

1/2 pound rigatoni, or other tube pasta, uncooked
2 Tbsp. olive oil
1/2 medium onion, chopped
1/2 large green bell pepper, cut in julienne pieces
1/2 large red bell pepper, cut in julienne pieces
1/2 large yellow bell pepper, cut in julienne pieces
1 clove garlic, minced
1 tomato, chopped
1/4 C. low sodium chicken broth
2 Tbsp. fresh parsley, minced
1/4 tsp. dried basil
1/8 tsp. crushed red pepper
1 Tbsp. lemon juice
2 chicken breasts, boneless, skinless, halved, cooked

Cooking Instructions

Cook the rigatoni according to package directions, without adding salt; drain and set aside. In a large skillet, over medium heat, heat oil. Add onion, peppers and garlic; Saute for 6 minutes. Add tomatoes, chicken broth, parsley, basil, crushed red pepper, salt and pepper to taste. Add lemon juice. Add chicken to skillet. Cook chicken in sauce over low heat just until chicken is warmed. Arrange cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni. Serve.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)