4 (4 oz.) boneless chicken breasts, lightly seasoned with salt and pepper
2 cloves garlic, finely chopped
4 Tbsp. olive oil
1 (26 oz.) jar Classico di Napoli pasta sauce
1 small green pepper, seeded and cut into strips
2 slices Provolone cheese, cut in half
1 (7 oz.) pkg. Creamettes elbow macaroni, cooked and drained
chopped parsley


Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tablespoons oil; remove chicken from pan. Add pasta sauce, then chicken; stir. Bring to a boil; reduce heat. Cover and simmer 20 minutes, adding pepper 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.