| 1 | Peel and slice the onion. Peel and mince the garlic. Seed and chop the red pepper. Reserve all. |
| 2 | Heat the oil in a large skillet and brown the chicken on all sides. Reserve in the slow cooker. |
| 3 | In the same skillet, sauté the onion and garlic until limp. Reserve in the slow cooker. |
| 4 | In the same skillet sauté the red pepper until tender. Reserve in the slow cooker. |
| 5 | Into the slow cooker, pour the canned tomatoes and their juice. Add the seasonings and mix well, breaking up the tomatoes as best as you can. |
| 6 | Place the chicken on top of the sauce. Cover and cook on low for 6-7 hours, until the chicken is done. |
| 7 | Remove the chicken to a serving platter along with the cooked pasta, and cover with foil to keep warm. |
| 8 | Skim the fat off the sauce and pour over the chicken and pasta. |
| 9 | Sprinkle with the grated cheese and serve. |
