Tomato Chicken Pasta

This was our Sunday dinner tonight, along with the biscuits from the previous post. My husband saw this type of meal on a commercial and recreated it with what he thought would taste good. I had him type up the instructions below! YUM!

Olive Oil
Butter
2 chicken breasts
montreal chicken seasoning
bell peppers (we use a frozen mixed bag of green, yellow and red pepper strips)
16 oz tomato sauce
brown sugar
Italian spices
shredded parmesan
sour cream
12 oz cooked pasta

Put 4 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium high heat. (Put the butter and oil into a cold pan and let it heat and melt as the pan warms up on the burner. Allow the butter to start to brown and get a nutty smell.) Cut two good size chicken breasts into about 1 inch chunks. Toss the the raw chicken chunks in Montreal Chicken Seasoning, about 3 to 4 Tablespoons.

Cook the chicken until it is all just turning white. Toss in about one cup of chopped bell pepper, either frozen or fresh, and cook until all of the liquid that will leech out from the chicken and the bell peppers cooks away. Saute the chicken and bell peppers until the chicken starts to brown.

Then add about 16 ounces of tomato sauce (or one can). Also add 3 tablespoons of brown sugar and any Italian seasons that you may like. Turn the heat down to medium and allow to simmer for a few minutes until the sauce gets a little thicker. Add about 4 tablespoons of shredded parmesan and 4 tablespoons of sour cream. Stir in to combine. Add 12 ounces of cooked pasta (penne, spirals, shells, or whatever). Stir in to combine and coat all of the noodles with the sauce. Serve immediately with more parmesan if needed.