• Pre-heat the oven to 400 degrees

Preparing the Chicken:

• Place the chicken breasts into a bowl and add the following ingredients: ½ tsp. salt, ¼ tsp. black pepper, ½ tsp. garlic powder, ½ tsp. onion powder, and 2 tbsps. extra virgin olive oil.
  4 boneless chicken breasts, ½ tsp. salt for chicken, ¼ tsp. black pepper for chicken, ½ tsp. of garlic powder for chicken, ½ tsp. of onion powder for chicken, 2 tbsp. of extra virgin olive oil
• Mix well ensuring the chicken is completely covered with the seasoning.
• Place the chicken onto a baking sheet and cook in the oven for 20 minutes at 400 degrees. Remove the chicken from the oven and let rest for 5 minutes.
• Next, slice the chicken into strips and set aside to add to the pasta.

Preparing the Vegetables:

• While the chicken is cooking, in a large pot bring ¼ cup of extra virgin olive oil to high heat.
  ¼ cup of extra virgin olive oil
• Next, add the garlic and sauté until golden, about 1-2 minutes.
  6 gloves of garlic sliced
• Next, add the green bell peppers, red bell peppers, sweet onions, salt, and pepper to the skillet. Sauté until vegetables are tender, about 5-7 minutes.
  2 green bell peppers cut into thin strips, 2 red bell peppers cut into thin strips, 2 sweet onions sliced, ½ tsp. salt for vegetables, ¼ tsp. black pepper for vegetables

Preparing the Pasta:

• While the vegetables are sautéing, prepare the pasta according to the package instructions for al dente pasta. Strain the pasta and set aside.
  1 lb. uncooked Farfalle

Bringing It All Together

• Add the cooked pasta, sliced chicken breasts, and Romano cheese into the pot with the vegetables.
  ½ cup Romano cheese
• Cook for 5 minutes on medium heat, mixing occasionally, or until the dish has reached your desired temperature.

To Serve:

• Place pasta in a large serving bowl and sprinkle more Romano cheese if desired.