Three Pepper Chicken
Servings: 4

20 saltine crackers crushed
1 tsp Italian seasoning
4 (4oz) boneless chicken breasts
1/4 cup egg beaters
1 cup red, yellow and /or green pepper strips
1 medium onion, cut in strips
1 clove garlic, crushed
3 tbsp margarine or butter
1 cup chicken broth
1 tbsp flour
2 cup hot cooked bow tie pasta
Chopped parsley for garnish

In shallow bowl, combine crackers and seasoning. Dip each chicken breast in egg substitute and coat with cracker mixture; set aside. In large nonstick skillet , over med-high heat, cook peppers, onion, and garlic in 1 Tbsp butter until tender crisp; remove from skillet. In same skillet, cook chicken in 1 Tbsp butter until golden brown on both sides, adding remaining butter as needed, about 5 to 10 minutes. Remove chicken to serving platter; keep warm. Blend chicken broth and flour; stir into pan drippings. Heat until mixture thickens and begins to boil; stir in pepper mixture and heat through. Serve over chicken with pasta. Garnish with parsley.