Ingredients:
8 ounces penne rigate
1/4 cup flour
1 teaspoon dried basil or 1 teaspoon oregano leaves
4 boneless skinless chicken breast halves ( about 1 lb)
2 tablespoons olive oil
1 (26 ounce) jars classico di genoa pasta sauce ( Spicy Tomato & Pesto)
Directions:
Cook penne rigate as package directs; drain.
Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.