Anonymous Tue May 23 19:37:21 2006

1/2 pound 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 Chicken breast, boneless, skinless

olive oil -- (optional)

16 ounces tomato sauce

1 6 oz. can tomato paste

1/2 teaspoon crushed red pepper flakes -- (or more, to taste)

* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to

use olive oil to make up for the missing rendered fat, I did save considerably on

cholesterol. Cook pasta according to package directions. Dice pepperoni into 1/4\