1/2 lb Pasta noodles
1/2    Stick pepperoni
1/3 c  Flour
1 lb Boneless chicken breast
2 cn (8oz) tomato sauce
Fresh pepper
Oregano
Basil
Tarragon
Garlic powder
Onion powder

Dice pepperoni into 1/4″ cubes. Cook in frying pan over medium heat until
mostly degreased. Remove from pan and set aside. Cut chicken into
bite-sized pieces. Season flour and toss chicken pieces until coated. Brown
in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce
and remaining flour together in pan. Stir in chicken and pepperoni. Add
1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until
chicken is tender. Serve over a bed of pasta.