Chicken Pasta Primavera

*Ingredients*
- 1 Red Bell Pepper (cut all into 1 inch pieces)
- 1 Yellow Bell Pepper (cut all into 1 inch pieces)
- 1 Green Bell Pepper (cut all into 1 inch pieces)
- 4 tbl extra virgin olive oil (E.V.O.O.)
- 2 cloves of glarlic (minced (finely chopped))
- 1 (14.5 ounce) can peeled & diced tomatoes (no need to drain)
- 1 (10 ounce) can diced tomatoes w/ green chile peppers (rotel) (no need to drain)
- 1 (15 ounce) can tomatoe sauce
- 1 pound angel hair pasta
- 2 tbl butter
- 4 skinless, boneless chicken breast halves (cut into bite size pieces)
- 1/2 tsp garlic powder
- 1/2 tsp garlic herb
- 1/2 tsp Toney's creole seasoning (if you want it a little spicey)
- 1/2 rubbed sage
- 1/4 cup parmesean grated cheese


*Directions*
Sauce:
- In a large skillet, over med heat, cook the peppers in 2 tbl of E.V.O.O. w/ the minced garlic until just tender.
- Stir in diced tomatoes & diced tomatoes w/chilies (rotel), add spices, & reduce heat to med-low to simmer for 10 minutes.
- Remove to a serving bowl.

Pasta:
- Bring a large pot of lightly salted water to a boil, add pasta, & cook for 8-10 minutes or until tender. Drain.

Chicken:
- While pasta is cooking, heat 2 tbl of EVOO & the butter over med. heat in a large skillet.
- Cook the bite size pieces of chicken in the butter mixture until juices run clear, about 5-10 minutes.
- Place cooked chicken over tomatoe sauce mixture

- Put the chicken over the pasta, with sauce and parmesean on top.

- Serve with some broiled garlic toast and a side salad and Eat It Up!