Parmesan Chicken over Spicy Tomato Sauce

My spicy spin on Chicken Parmigiana.

Spicy Tomato Sauce:

1 yellow onion. sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 jalapeno, deveined and seeded, sliced

3 garlic cloves, roughly chopped

Extra Virgin Olive Oil (EVOO)

1-14.5 oz can of diced tomatoes

6 oz tomato sauce

¼ cup minced freshly parsley

1 tsp sugar

Salt and pepper to taste

Parmesan Chicken:

2 Chicken breasts, sliced in half to make four ½” pieces

1 cup of flour

Salt and pepper

2-3 slices of butter

Freshly shredded Parmesan cheese

½ package of Fettuccine

In a pot over med-high heat, drizzle EVOO and sauté vegetables for sauce. Cook for about 5 minutes until tender. Transfer veggies to a blender with diced tomatoes. Puree until smooth. Return mixture back to pot, stir in tomato sauce, parsley, sugar, salt and pepper; simmer covered for 30 minutes, stirring occasionally.

In a sauté pan, drizzle EVOO and add butter until bubbly. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour and then add to sauté pan; cook each side for 2-3 minutes. Turn heat to low, cover chicken with sauce and simmer for 10 minutes to continue cooking chicken through.

Meanwhile, cook Fettuccine according to directions to box (about 10-12 minutes). Drain.

Add pasta to plate, spoon sauce over pasta, top with chicken, sprinkle with Parmesan cheese and garnish with extra parsley.