Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb PASTA NOODLES 1 lb BONELESS CHICKEN BREAST
1/2 ea PEPPERONI STICK 2 cn TOMATO SAUCE, 8oz - EA.
1/3 c FLOUR

DICE PEPPERONI INTO 1/4" CUBES. COOK IN SKILLET, OVER MEDIUM HEAT, UNTIL
MOSTLY DEGREASED. REMOVE FROM SKILLET AND SET ASIDE. CUT CHICKEN INTO
BITE SIZE PIECES. SEASON FLOUR WITH SPICES, (OREGANO, BASIL, TARRAGON,
GARLIC POWDER AND ONION POWDER). DREDGE CHICKEN IN FLOUR MIX. BROWN IN
PEPPERONI FAT (AND OLIVE OIL IF NEEDED). SET ASIDE. STIR TOMATO SAUCE AND
REMAINING FLOUR MIX IN SKILLET. STIR IN CHICKEN AND PEPPERONI. ADD 1/3 TO
1/2 CUP WATER TO COVER MEAT. ALLOW MIX TO SIMMER FOR 30 TO 45 MINUTES OR
UNTIL CHICKEN IS TENDER. SERVE OVER A BED OF PASTA.

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