Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         your favorite pasta
     1/2  stick         pepperoni*
     1/3  cup           flour
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
     1/2  teaspoon      ground oregano (or 2 teaspoons fresh)
     1/2  teaspoon      crushed basil (or 2 teaspoons fresh)
     1/2  teaspoon      garlic powder
     1/2  teaspoon      onion powder
   1      pound         Chicken breast, boneless, skinless
                        olive oil -- (optional)
  16      ounces        tomato sauce
   1      6 oz. can     tomato paste
     1/2  teaspoon      crushed red pepper flakes -- (or more, to taste)

Preparation:

* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol. Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta.