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.