Chicken Cacciatore Pasta

1.5 lb pasta
1-1.5 green pepper depending on size, sliced
2 small yellow onions halved and sliced
2lbs chicken cut up into small pieces
1 large can of crushed tomato
1 large can of petite diced tomato
3 TBS olive oil
3 TBS Italian Seasoning
Pinch of sugar
1 tbs garlic
Salt and pepper
Add olive oil to stock pot and turn burner to medium. Add onion and sauté in pot for 2 minutes. Add both can of tomatoes and Italian Seasoning, pinch of sugar and garlic. Bring to a boil. Add the chicken, reduce heat and simmer on low for 1 hours or until the chicken is very tender. Add green peppers and simmer another hour. Adjust salt and pepper.
Meanwhile put pasta on. Once pasta is done, add on ladle of pasta water to pasta sauce . Drain pasta, take sauce off heat, toss and serve.

Lemon Rosemary Chicken

1.5 lb split chicken breast
¼ c. lemon juice
¼ olive or lemon infuse olive oil
1 tsp lemon rind
1tbs chopped rosemary
¼ greek yogurt (or sour cream or regular plain yogurt)
2 tsp general purpose seasoning (greek, lemon pepper)

Heat oven to 375. Heavily salt and pepper chicken and bake covered for 35 minutes. Meanwhile whisk together lemon juice, rind, oil, rosemary, yogurt, and general seasoning. After 30 minutes increase temperature to 400. Cover chicken with marinade and put chicken uncovered back in to bake. Bake for 15-20 more minutes or until done.

This would be great with pork or fish.