Pepperoni Chicken

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My son likes a pepperoni and chicken pasta dish at an Italian restaurant.  In fact he liked it so much that I had to come home and try to make a dish as close to it as possible. What I ended up with is a dish that my kids love and is very easy to make. I like to serve this with warm, crusty garlic bread and a nice garden salad.

1 16 ounces package of penne or rigatoni

6 boneless, skinless chicken breasts, cut into thick slices

1 cup, quartered pepperoni slices

1 quart spaghetti or pasta sauce

1 can diced tomatoes with basil, garlic, and oregano

1 teaspoon Italian seasoning

3 cups shredded Italian blend cheeses

Cook chicken breast pieces in 2 tablespoon olive oil until done.  Set to the side.  Cook pasta according to the package directions.  Drain and sprinkle with olive oil and toss to coat.  Heat oven to 350 degrees.  Spray 13 x 9 baking dish with cooking spray.  Mix pasta, chicken, pepperoni, pasta sauce, diced tomatoes, and Italian seasoning together.   Put half of mixture in baking pan, sprinkle with half the cheese. Pour rest of mixture into pan and cover with remaining cheese. Bake in oven for 30 minutes.  Makes 6 servings.

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