1. 1 lb. boneless chicken
2. ¾ lb. bow tie (or other preferred) pasta
3. ¼ cup diced pepper (mixed red and green)
4. ¼ cup diced scallions (add more on the side to taste)
5. 1 large ripe tomato cut in small cubes
6. 1 jar Alfredo Sauce
7. Seasoned salt, pepper and Parmesan cheese to taste

Egg and flour chicken and generously apply seasoned salt and black pepper.

Fry on a high flame in olive oil to produce a crunchy coating.

Cook pasta as directed and toss in Alfredo sauce in a large bowl.

Sprinkle peppers and scallions over the top.

Lay chicken over the top and top with tomatoes.

Sprinkle parmesan cheese over the top and serve.