* 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.