Ingredients

• 1+ TBSP Olive Oil
• 10 - 12 oz of cooked skinless boneless chicken breast (canned works well, but fresh is fine)
• 1/2 cup chopped onion
• 1/2 cup chopped yellow or red bell pepper
• 1 TBSP sliced/chopped jalapeno pepper (canned or jar is fine, so is fresh)
• 1 can petite diced tomatoes with juices
• 1 small can tomato sauce
• 2 cups pasta (cavatappi or penne rigatoni work best)
• Mozzarella cheese cut in slices, or shredded

Spices

• 1 tsp oregano
• 1/2 tsp basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 - 1/2 tsp cayenne pepper (go slow)
• 1/4 - 1/2 tsp red pepper flakes
• 1/8 tsp black pepper

Directions

1. Heat olive oil over medium temperature in a deep skillet or Dutch oven
2. Add onions, peppers, garlic, jalapenos and sauté for about 5-7 minutes
3. Add tomatoes, tomato sauce, spices Mix Well
4. Cover and simmer on low for 10 minutes
5. Add pasta, mix together
6. Add chicken (if using canned, fold it in gently)
7. Mix everything together
8. Add water until it just covers the pasta/sauce mix
9. Stir gently to mix in the water (if using canned chicken)
10. Cover and bring to a boil over medium heat
11. Reduce heat to low and cook for 20 minutes
12. Turn off the burner
13. Add Mozzarella Cheese to the top
14. Cover and leave on burner (turned off) for ten minutes
15. Serve and Enjoy