Chicken and Veggetable Pasta

• 4 chicken breasts (boneless, skinless)
• 1 (14 1/2 ounce) box pasta (fusilli, rotini, any kind you like, I use whole wheat sometimes)
• 1 12 ounces bacon, cut in small pieces (half the pouch of ready to eat recipe pieces) (optional)
• 2 (15 ounce) cans diced tomatoes (in olive oil and spices or in juice, or 1 large can)
• extra virgin olive oil (to taste)
• Italian spices (mixture bottles, I use Giant Eagle's brand grinder)
• garlic powder (to taste)
• onion powder (to taste)
• 1 green pepper, diced (optional)
• 1 red pepper, diced (optional)
• 1 yellow pepper, diced (optional)
• 1 (15 ounce) black olives, sliced (optional)
• romano cheese, shreded (to taste)
• parmesan cheese, shreded (to taste)

1. Cut chicken into bite size pieces while frozen or raw and cook in a separate skillet with olive oil or olive oil spray.
2. Do not let the chicken get dry keep adding olive oil if you need to.
3. Cook the pasta by the box directions and return to pot when done.
4. Add chicken, diced tomatoes, bacon, and vegetables of choice, add olive oil also.
5. Stir together on warm/simmer or other keep warm option your stovetop has.
6. Add all spices to taste and cheese and continue to stir together, add more olive oil if dry, add more spices and cheese if you want and serve with cheeses and the grinder italian spices at the table to add to each plate.

chicken breasts, pasta, bacon, tomatoes, extra virgin olive oil, italian spices, garlic, onion, green pepper, red pepper, yellow pepper, black olives, romano cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-and-veggetable-pasta-398558 (may not work)