| 1 | Dice pepperoni into ? cubes. |
| 2 | Cook in frying pan over medium heat until mostly degreased. |
| 3 | Remove from pan and set aside. |
| 4 | Cut chicken into bite-sized pieces. |
| 5 | Season flour and toss chicken pieces until coated. |
| 6 | Brown in pepperoni fat (and olive oil, if needed). |
| 7 | Set aside. |
| 8 | Stir tomoto sauce and remaining flour together in pan. |
| 9 | Stir in chicken and pepperoni. |
| 10 | Add 1/3-?cup water to cover meat. |
| 11 | Allow to simmer 30-45 minutes or until chicken is tender. |
| 12 | Serve over a bed of pasta. |
