2 T. canola oil
1 lb. boneless chicken breasts,
cut into 1-inch pieces
1 med. onion, diced
1 med. green pepper
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped black olives
1 (28-oz.) jar spaghetti sauce of
16 oz. ziti, penne or rotini pasta
1 T. dried oregano
1 tsp. dried rosemary
2 c. shredded mozzarella cheese
1 c. Parmesan cheese, grated
Cook pasta in a large pot of salted water and drain. In a large skillet,
heat oil and brown chicken, salt and pepper. Sauté until chicken is
cooked through, about 8 to 10 minutes. Add onion and green pepper.
Add pasta, olives, spaghetti sauce, oregano and rosemary. Pour into
a casserole dish. Top with cheeses. Bake at 350° for 30 minutes. Let
sit for 15 minutes before serving.