My version

There hasn't been very much bicycling here lately as the big storm blew through. It rained, it rained really hard, it rained really really hard. And I don't even live in a place where it rained hard.

So, here's the way I did it tonight. This is all going to happen in a single pan and a single narrative.

Here are the main ingredients with an antique toaster for scale. The background story on the toaster involves Christmas at GE. I am not the only one who knows it.I haven't used that brand of tomatoes before but when I saw it in the store I was instantly smitten. Who doesn't want to use tomatoes canned by God's brothers?

A single pan, the chicken breast goes in first to start browning. The meat takes the longest to cook but truthfully everything is going to get plenty of time.Big chunks of onions, big chunks of pepper. There is also some chopped garlic in there.

I thought about it while I was doing it and big chunks seemed like a better choice. The sauce is going to have lots of ingredients. Big chunks make identification of the ingredients easier. Further, big chunks give you an opportunity to fully experience the taste.In the next step we have fresh mushrooms in there as well and God's brothers tomatoes are poised.Here is everything together in the single pan.The pasta cooks separately so I guess maybe a two pan description would be a trifle more accurate. A word on pasta, complex carbohydrates are the preferred form. This is whole wheat pasta, a more complex carb than ordinary white flour noodles. But even with complex carbs, the secret of pasta is portion control. You want enough to enjoy the experience but you have to not go over the line. This photo includes our Pfaltzgraff pattern plates for scale.I am going to rely on TOPWLH to make a comment on whether it was good or not. I cooked it, I shouldn't say.

Veggies Are My Friend -- Chicken Santini

This is the chicken version of 'veggies are my friend.' It's similar to chicken cacciatore, sort of an Italian chicken stew. It takes about an hour from start to table, maybe a little more, depending on the size of your chicken pieces.
Here's the cast of characters. Onion, green pepper, 2 garlic cloves, a can of diced tomatoes (with basil, garlic and oregano, in this case), mushrooms and your favorite spices. Seasoned pepper, oregano, parsley and Italian seasonings work for me. A few pieces of chicken and enough flour to dredge the chicken in, are also necessary. Cut up the onion, green pepper and garlic first. Then put some olive oil in a pan that has a cover and turn the burner to medium high.
Dredge the chicken pieces in the flour and put them in the heated oil. Season them up with the spices listed above. I read somewhere that the key to this dish is to adequately brown the chicken, so I watch it fairly carefully. About 5 or 6 minutes on each side, then remove the chicken to a plate. Reduce the heat to medium.
Put the chopped veggies into the frying pan for about 3 or 4 minutes. Season them up with the seasonings shown above. Put the garlic in near the end, so it doesn't burn and get bitter. (A tip from Rachel Ray.) When it looks like this, add the mushrooms (I used baby portabellas) and stir for a minute, then put the chicken back in the pan on top of the veggies, and pour the can of diced tomatoes over the top. Feel free to season it up again. Put the cover on it, reduce the heat to low, and simmer for about 20 minutes until the chicken is done. To thicken it up and deepen the tomato flavor, I add a heaping teaspoonful of tomato paste to the veggie mixture before I serve it.
Serve on your new plates, with a spinach salad or something. Those of you with healthy pancreases (pancreii?) can serve it with pasta or rice. Maybe some little red potatoes. Though I gotta say, it doesn't need it. It's pretty hearty, and about all you need is a hard roll to sop up the juices. JB says it is delicious. I thought so, myself. And we have leftovers!