Pasta with Chicken and Peppers

5 Tablespoons olive oil
1 large boneless and skinless
chicken breast, sliced
1 medium onion, chopped
1 medium red bell pepper, julienne
style
1 medium green bell pepper, julienne
style
1 clove garlic, minced
1/2 teaspoon ground red pepper
2 large tomatoes, chopped
3/4 pound pasta; tubes, as in penne
Heat 2 Tablespoons olive oil over medium heat in
large skillet. Cook and stir chicken until tender.
Remove. Set aside. Add 2 Tablespoons olive oil to
skillet. Cook and stir onion and bell peppers until
tender. Return chicken to pan. Add garlic and
ground red pepper. Cook 3 minutes, stirring
constantly. Add tomatoes; simmer for 10 minutes.
While chicken mixture in simmering, cook pasta
according to directions. Do not overcook. Drain
and toss with remaining tablespoon of olive oil.
Serve chicken mixture over pasta.