In a shallow bowl, combine collectively the flour, salt, and pepper. Reduce the rooster breasts in half crosswise. Dredge all of the rooster evenly within the seasoned flour.
In a big Dutch oven, warmth the oil over medium-high warmth.
Add the rooster, skin-side down, and cook dinner for 7 minutes. Flip and cook dinner about 7 minutes extra, till golden and crispy. Take away the rooster from the skillet and drain on paper towels.
Scale back the warmth to low, add the onion, bell pepper, and garlic and cook dinner gently for five minutes, or till delicate.
Add the tomato sauce, basil, and parsley and stir to mix. Return the rooster to the skillet and simmer for 30 minutes.
In the meantime, cook dinner the pasta based on bundle instructions. Drain and divide amongst serving plates.
Prime the pasta with a bit of rooster and spoon over the sauce.