Garlic Chicken and angel hair pasta
1 8oz pkg angel hair pasta
2 14oz cans petite diced tomatoes
1 T. olive oil
2-3 boneless, skinless chicken breasts cut into 1-inch cubes
1 small red bell pepper, seeded and diced
1 small onion, diced
1 t. dried basil
1 t. seasoned salt
1 t. oregano
2 to 4 heaping tablespoons chopped garlic
1 to 1 ½ c. tomato juice
parmesan cheese
Cook the pasta according to package directions. Drain tomatoes and set aside, reserving juice. Meanwhile, heat the olive oil in a large skillet over med-high heat and sate the chicken, pepper and onion until the chicken is no longer pink and the vegetables have softened about 5 minutes. Stir in salt, basil, oregano, garlic and drained tomatoes. Stir in enough reserved tomato juice to make a thin, light sauce. Reduce heat and simmer, uncovered 20 minutes. Add more tomato juice if necessary. Serve over pasta and garnish with parmesan cheese.