It doesn't get much easier than this low-fat chicken and pasta recipe.

•     3 boneless, skinless chicken breasts
•     1 box whole wheat fusilli pasta
•     16 oz jar or can of favorite tomato sauce
•     1 ½ large red onions, sliced
•     1 ½ large red, orange or yellow peppers, sliced
•     2 tablespoons of Extra Virgin Olive Oil
•     1 teaspoon red pepper flakes
•     2 garlic cloves minced
•     2 ½ teaspoons of salt
•     2 ½ teaspoons of pepper
•     3 teaspoons of Italian seasoning
•     3 tablespoons of fresh chopped parsley

Preparation

1.     Begin by poking the chicken with a fork and adding seasoned salt and pepper on     both sides, then cut the breasts into large bite sized pieces.
2.     In a large non-stick skillet, heat oil over high heat and add chicken.
3.     Cook chicken until lightly brown on both sides (OK if not fully cooked through).
4.     Remove chicken from skillet, reduce heat to medium and in the same skillet           add the onion, peppers, garlic, salt, pepper, red pepper flakes, and dried Italian       seasoning.  Cook until vegetables begin to soften, about 5 minutes.
5.     In a separate pot, begin to boil water, lightly salted, for the pasta.
6.     Add the tomato sauce to the skillet with the vegetables and add the chicken           back in.  Let simmer over low heat for 15 minutes.
7.     Once water is boiling, add pasta, after 11 minutes, or desired tenderness, drain     the pasta.
8.     Add pasta to skillet with sauce.
9.     Serve and garnish with the chopped parsley.