Gluten Free Chicken Catcciatori

Today we went through the kiddo's wardrobes, made lists and attacked some back to school clothes shopping.  Why must every brand size clothes differently requiring that you try on every single item in every single size?  I know skinny jeans are suppose to be skinny, but must they be so skinny that your foot can't fit through the ankle?  Needless to say, we came home exhausted!  So while the kiddos sorted through the bags, cut off tags and put new thing in the wash or away, I worked on dinner.  This is not paleo since it is served over noodles, but it can be eaten alone.  It was quick & easy and the kiddos & hubby all liked it!

Gluten Free Chicken Catcciatori
1 1/2 lbs boneless, skinless chicken thighs cut in small strips
1 large sweet onion, chopped in large pieces
2 green peppers, chopped in large pieces
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp black pepper
1 jar marinara sauce (be sure to read the label as many brands add corn syrup or sugar)
 oil (I used avocado)
4 cups gluten free penne pasta (I used some from Costco that is a mix of brown rice, amaranth & quinoa)

Place a pot of waster on the stove and begin to boil.  Mix flour, salts and pepper in a gallon ziploc bag.  Add chicken & shake to coat.  Heat oil in a large skillet or wok.  Add chicken in a single layer.  Flip and cook on other size.  Once almost cooked through, add the peppers & onions.  Add pasta to boiling water and cook according to package directions.  Cook for a few minutes then add jar of marinara, cover with lid and simmer for about 10 minutes.  Drain pasta and serve with sauce.