Chicken Pasta Primavera

1 red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 inch pieces

1 green bell pepper, cut into 1 inch pieces

2 tablespoons olive oil

2 cloves garlic, minced

1 (14.5 ounce) can peeled and diced tomatoes

1 (10 ounce) can diced tomatoes with green chile peppers

1 pound angel hair pasta

2 tablespoons butter

2 tablespoons olive oil

4 skinless, boneless chicken breast halves - cut into bite size pieces

½ teaspoon dried basil

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon garlic powder

¼ cup grated Parmesan cheese

In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.