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Chicken Pepperoni

1/2 pound of your favorite pasta
1/2 stick pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)

Cook pasta according to package directions.

Dice pepperoni into 1/4" cubes. Cook in frying pan over medium
heat, allowing the fat from it to render out. Remove from pan and
set aside. Season flour with salt, pepper, oregano, basil, garlic
powder and onion powder. Cut chicken into bite-sized chunks.
Dredge chicken pieces in seasoned flour until coated. Shake off
excess flour and brown in the rendered pepperoni fat (and olive
oil, if needed) until the chicken is almost cooked. Remove from
pan and set aside.

Whisk tomato sauce, tomato paste, crushed red pepper flakes and
1/2 cup water together in pan until smooth. Return chicken and
pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7
minutes. Serve over a bed of pasta.


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