Pepperoncini Pasta with Chicken

1 box bowtie pasta or other shape
boneless chicken breasts or tenders – 1 lb. (I used precooked Fajita Chicken)
seasoned salt, homemade or store-bought (didnt use)
olive oil for sautéing
1 onion, chopped
1-2 cloves garlic, minced or crushed
1 green pepper, chopped (didnt use cause I didnt have any)
1 can regular diced tomatoes, undrained
1/4 cup chopped pepperoncini peppers
1 cup chicken broth (I used 2 bullion of chicken and tomato flav with 1 1/2 cups water)----Added so much flavor!
salt and pepper to taste (didnt use any)
1 cup mozzarella cheese
Cook the pasta according to the directions on the box. Sprinkle the chicken with seasoned salt and grill outdoors. (Or just heat up cooked chicken)

In a skillet, heat the oil and sauté the onion and garlic until tender. Add the green pepper (I Omitted) and cook until tender-crisp. Stir in the other ingredients, except the cheese. Bring to a boil, then turn down the heat and let simmer for a few minutes while the pasta and chicken finish cooking. Stir the sauce together with the finished pasta. Serve with the grilled chicken and top with cheese.

Makes about 8-10 servings.