1/4 lb spaghetti, thin

1/2 tsp olive oil

1/2 c onions -- chopped

1/2 c bell peppers -- chopped

1 clove garlic -- minced

1/2 lb ground chicken breast, skinless -- cooked

14 1/2 ozs crushed tomatoes

1 tbsp basil

1 tsp oregano

1 tsp salt

1/2 tsp black pepper

1/8 tsp cayenne pepper

2 tbsps fat-free parmesan cheese

Cook spaghetti according to package directions; drain. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic, and chicken. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Cook 2 minutes longer. Add spaghetti and toss to coat well. Sprinkle with parmesan cheese.