Chicken Pepper Pasta



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      skinned       boneless chicken breast halves
                        salt and pepper
                        flour
   2      cloves        garlic -- finely chopped
   3      tablespoons   olive oil
  16      ounces        pasta sauce
   1                    green bell pepper -- cut into strips
   1                    red bell pepper -- cut into strips
   2      slices        provolone cheese -- cut in half
     1/2  pound         farfalle pasta -- cooked and drained
                        Chopped fresh Italian parsley

Season chicken lightly with salt and pepper; coat with flour.  In
large skillet, over medium-high heat, brown chicken and garlic in 2
tablespoons oil; remove chicken from skillet. Add pasta sauce, then 
top with chicken. Bring to a boil; reduce heat.  Simmer, covered, 
20 minutes, adding peppers during last 5 minutes.  Uncover; top each 
chicken breast half with half provolone cheese slice. Toss hot cooked 
farfalle with remaining 1 tablespoon parsley; serve with chicken and 
sauce. 

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