Ingredients
- 1 pepper
- 1 oregano
- 1 basil
- 1 tarragon
- 1 garlic powder
- 1 onion powder
- 1/2 pepperoni
- 450 ml tomato sauce
- 270 gr chicken breast
- 100 gr pasta
- 40 gr flour
Cut the pepperoni into 1 cm cubes.
Over medium heat in a skillet brown the pepperoni until most of the grease has been removed. Set aside on paper towelling to drain.
Cut poultry into 1 cm pieces and toss in seasoned flour.
Brown the chicken pieces in olive oil. Set aside.
Add tomato sauce and remaining flour to the skillet. Add chicken, pepperoni and enough water to cover the meat, about 0.33333333333333- half cup. Simmer 30-45 minutes over low heat or until the chicken is tender. Serve over pasta of your choice.
