Matt diLorenzo's Mama's Spaghetti

Ingredients:

1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts, diced
1 tsp. lemon pepper
1 tsp. crushed red pepper flakes
3 cloves garlic, diced
2 green peppers, thinly sliced
1 large onion, chopped
1 cup chicken broth
28 oz. can crushed tomatoes
1 tsp. tomato paste
1 tsp. sugar
1 lb. linguine
salt & pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat. When the pan is hot enough, toss in diced chicken and stir until opaque (5-8 minutes). Put a pot of water on to boil for the pasta.

2. Add in lemon pepper, red pepper flakes, garlic, green peppers, and onion; cook, stirring frequently, until tender (6 minutes or so).

3. Pour in chicken broth and crushed tomatoes. Add tomato paste and sugar; raise heat to bring to a boil. At this point, put the linguine in the pot of boiling water to cook.

4. When the sauce boils, add salt & pepper to taste, then reduce heat and simmer, covered, for 10 minutes. When the pasta is done, drain and return to the hot pot.

5. When the sauce is done, stir it one last time, then pour into the pot over the pasta. Stir together well; serve with crisp toasted garlic bread and grated Parmesan cheese. Yum!

Serves 4. Tastes just as good the next day!

Thanks to J.M. Snyder!