Cajun Chicken And Pasta

• 1/2 (16 oz.) pkg. rotelle macaroni
• 4 Tbsp. vegetable oil
• 2 whole skinless, boneless chicken breasts, cut into bite size pieces
• 3 Tbsp. four
• 1 (16 oz.) can whole tomatoes
• 1 large red bell pepper, cut and seeded into 1/2-inch strips
• 1 large green pepper, cut and seeded into 1/2-inch strips
• 1 medium size onion, diced
• 1/4 tsp. salt
• 1/4 tsp. red cayenne pepper (if you like it, better add more)
• 1/8 tsp. freshly ground black pepper

1. Cook rotelle 12 to 15 minutes.
2. In deep 12-inch skillet over medium-high heat, heat 2 tablespoons oil.
3. Add chicken pieces, stirring frequently until browned on all sides and cooked through. Remove chicken and keep warm.
4. Heat remaining 2 tablespoons oil in skillet; stir in flour.
5. Cook 5 minutes until flour is brown, but do not burn.
6. Stir in can of tomatoes and liquid, red and green peppers, onion, salt, red pepper and black pepper.
7. Cook until vegetables are tender and mixture thickens.
8. Drain rotelle and add to mixture along with chicken.
9. Warm and serve.
10. Serves at least 4.

rotelle macaroni, vegetable oil, skinless, four, tomatoes, red bell pepper, green pepper, onion, salt, red cayenne pepper, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571618 (may not work)